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Roasted Beet and Arugula Salad With Goat Cheese

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“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 Beets - Plain and Simple. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans.”

Ingredients Nutrition


  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.

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