Roasted Beet and Arugula Salad With Goat Cheese

"I just discovered this fabulous recipe. It's suggested to roast the beets (hence the name - smile) but on a hot Summer day I chose to boil them using my recipe for Recipe#303917. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans."
 
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Ready In:
1hr
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Wash the beets and coat with 1 tbsp of the oil.
  • Wrap in several layers of foil and bake for 1 hour or until tender.
  • Let cool to room temp or refrigerate.
  • This may be done in advance.
  • With a knife, scrap off the beet skin, and cut in 1-inch cubes.
  • Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
  • Toss well to combine, and divide on to 4 plates.
  • Crumble over the cheese, and serve.

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