Beet and Goat Cheese Salad

• 4 medium beets, trimmed
• 5 oz baby arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt

Instructions

1. 1

   Preheat oven to 400°F (200°C). Wrap each beet loosely in aluminum foil.

2. 2

   Place wrapped beets on a baking sheet and roast for 45-60 minutes, until tender when pierced with a fork.

3. 3

   Let beets cool, then rub off the skins with a paper towel. Slice into wedges or rounds.

4. 4

   In a small jar, shake olive oil, balsamic vinegar, and salt to make the dressing.

5. 5

   Arrange arugula on plates. Top with roasted beets, crumbled goat cheese, and toasted walnuts.

6. 6

   Drizzle with the balsamic dressing and serve immediately.