Roasted Beet and Goat Cheese Salad

Ingredients

• 4 medium beets (mix red and golden)
• 2 tbsp olive oil
• Salt
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 cups arugula
• Vinaigrette: 2 tbsp sherry vinegar + 1 tsp Dijon + 3 tbsp olive oil + salt

Method

1. Wrap beets in foil with oil and salt. Roast 400°F for 45–60 min until tender.

2. Cool, peel (skins rub off easily), cut into wedges.

3. Arrange arugula, beets, goat cheese, walnuts. Drizzle vinaigrette.

What You're Practicing

• Roasting in foil steams the beets tender while concentrating their sweetness.
• Wear gloves when peeling red beets — they stain everything.