Ingredients
- 8 medium Beets Tops removed, scrubbed clean
- 1/2 Cup balsamic vinegar
- 1/2 Cup olive oil
- 2 Tsp Dijion mustard
- Salt
- Pepper
- 5 Ounces Baby arugula
- 1/3 Cup Roasted, salted almonds
- 4 Ounces Soft goat cheese Crumbled
Servings:
Instructions
- Roast beets for 45 minutes to an hour at 400F until tender. (I find the best way to roast beets is to put them in my enable pot, with a bit of water in the bottom, and put the lid on and then place the whole thing in the oven. It saves on tin foil!)
- When beets cool, remove skin and cut into wedges.
- Mix vinegar, oil mustard, salt and pepper to make vinaigrette.
- Toss beets with half of the vinaigrette. Place the arugula on a serving platter, arrange beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette. Server warm or room temperature.
Share this Recipe