Roasted Beet And Arugula Salad With Goat Cheese

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 large golden beets (about 1 1/2 pounds)
• 3 tablespoons olive oil
• 4 ounces baby arugula leaves, washed (about 2 large handfuls)
• 1/2 cup chopped toasted pecans
• 1/4 cup rice vinegar
• 2 tablespoons sherry wine vinegar
• 2 ounces goat cheese
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 375 degrees f.
• 2 wash the beets and coat with 1 tbsp of the oil.
• 3 wrap in several layers of foil and bake for 1 hour or until tender.
• 4 let cool to room temp or refrigerate.
• 5 this may be done in advance.
• 6 with a knife, scrap off the beet skin, and cut in 1-inch cubes.
• 7 add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
• 8 toss well to combine, and divide on to 4 plates.
• 9 crumble over the cheese, and serve.