Roasted Beet Salad

Ingredients

• •1 lb fresh beets
• •4 cups arugula
• •4 oz goat cheese
• •1/4 cup walnuts
• •3 tbsp balsamic vinegar
• •3 tbsp olive oil
• •1 tsp Dijon mustard
• •1 clove garlic, minced
• •to taste salt and pepper

Directions

1. 1Preheat oven to 400°F. Trim beets, wrap in foil, and roast for 25-30 minutes until tender.
2. 2Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop.
3. 3Whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper to make vinaigrette.
4. 4Once beets are cool enough to handle, peel off skin and cut into wedges.
5. 5Toss arugula with half the vinaigrette and divide among plates.
6. 6Top with roasted beets, crumbled goat cheese, and toasted walnuts.
7. 7Drizzle remaining vinaigrette over salad and serve immediately.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.