Beet & Arugula Salad

1

Preheat the oven to 400ºF.

2

Wrap the beets in aluminum foil and place on a baking sheet. Place in the oven and bake for 50 to 60 minutes, until cooked through and fork tender. Let cool completely before peeling and chopping. Set aside.

3

While the beets are cooking, heat a skillet over medium heat. Add the walnuts and toast until fragrant and lightly toasted. Remove, let cool and then roughly chop.

4

In a small bowl, whisk together the lemon, extra virgin olive oil, honey and salt and pepper.

5

Add the arugula to a large salad bowl along with the chopped beats. Drizzle the dressing over top and add the walnuts and goat cheese on top. Enjoy!

6

Substitutions: No cheese: omit, or use a vegan/dairy free soft cheese. Arugula: use another green such as baby kale or spinach. Make ahead: roast the beets to save on time.