Arugula Salad with Oven Roasted Beets

Ingredients

Dressing

This salad is very easy and  all the ingredients are easy to source. You can use any cheese for this, I personally am getting bit tired of the beet/goat cheese combination (but if you love goat cheese use that) so I switched it up a with the manchego. Dole sells arugula in bags at most grocery stores (it used to be so hard to find!)

You can cook the beets whole if you like by wrapping them in foil and baking them in the oven for about and hour at 400 degrees. I prefer to cut them raw & oven roast them for this recipes as they kind of seal and the colors don’t run as much, plus they are quite firm which I like.

• Peel and cut Beets into large chunks ( about 5 small Beets or 3 Large)
• Place Beets on a lined oven tray , toss with 2 Tbls of Olive Oil & a sprinkle of Kosher salt
• Roast Beets at 400 degrees for about 30-45 minutes until just tender when pierced with a knife
• Make dressing and set aside
• When Beets have cooled toss with a little of the dressing
• While Beets are cooking toast Walnuts in a dry pan over a high heat, keep moving them or they will burn, it should only take about 5-10 minutes
• With a Vegetable peeler make slivers of cheese
• Toss Arugula with some of the dressing, not too much as it will get soggy
• Toss cooled Beets with a little dressing then place on Arugula and scatter Walnut and cheese around the plate
• Garnish with green onions (optional)
• Serve immediately