Ingredients:

  • 2 medium beets, roasted and diced
  • 4 cups fresh arugula
  • 5 oz goat cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Wrap beets in foil; roast for 30-40 minutes until tender. Once cool, peel and dice the beets.
  2. In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
  3. In a large salad bowl, combine the arugula, diced beets, cherry tomatoes, and walnuts. Drizzle with dressing and toss gently to coat.
  4. Sprinkle crumbled goat cheese on top.
  5. Optionally, let the salad sit for 10 minutes to allow flavors to meld before serving.