Roasted Beet and Goat Cheese Salad

Ingredients

• •1 pound fresh beets
• •4 cups fresh arugula
• •4 ounces goat cheese
• •1/4 cup balsamic vinegar
• •3 tablespoons extra virgin olive oil
• •1 tablespoon Dijon mustard
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup walnuts, chopped
• •2 tablespoons fresh dill

Directions

1. 1Preheat oven to 400°F. Trim beet stems, wrap in foil, and roast for 25-30 minutes until tender when pierced with a fork.
2. 2Once cooled slightly, peel the roasted beets and cut into wedges or cubes.
3. 3Whisk together balsamic vinegar, mustard, olive oil, salt, and pepper in a small bowl to create the vinaigrette.
4. 4Arrange fresh arugula on a serving platter or individual plates.
5. 5Top with roasted beets, crumbled goat cheese, and chopped walnuts.
6. 6Drizzle with balsamic vinaigrette and garnish with fresh dill before serving.

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