Beet and Goat Cheese Salad

Ingredients

• •1 pound fresh beets
• •4 cups arugula
• •4 ounces goat cheese
• •1/4 cup walnuts, toasted
• •3 tablespoons balsamic vinegar
• •3 tablespoons extra virgin olive oil
• •1 teaspoon Dijon mustard
• •1 clove garlic, minced
• •to taste Salt and pepper

Directions

1. 1Preheat oven to 400°F. Wrap beets in foil and roast for 20 minutes until tender. Cool, peel, and cut into wedges.
2. 2Whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
3. 3Place arugula in a large bowl and toss with half of the vinaigrette.
4. 4Divide arugula among serving plates and arrange roasted beets on top.
5. 5Crumble goat cheese over each salad and sprinkle with toasted walnuts.
6. 6Drizzle remaining vinaigrette over the top and serve immediately.

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