Roasted Beet Salad

Ingredients

• 2 pounds beets – scrubbed
• 0.5 cup walnuts – toasted, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp shallot – finely minced
• 0.25 cup extra-virgin olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 5 ounces baby arugula
• 4 ounces goat cheese – crumbled

Instructions

1. Heat the oven to 400°F. Scrub beets, trim stems to 0.5 inch, wrap tightly in foil, and set on a rimmed baking sheet. Roast 45–60 minutes until a knife slips into the center with little resistance. Cool 10–15 minutes, rub off skins with paper towels, cut into 0.5-inch wedges, and transfer to a large bowl.
2. Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes; cool and chop.
3. In a jar or bowl, whisk together balsamic vinegar, Dijon mustard, honey, shallot, extra-virgin olive oil, kosher salt, and black pepper until emulsified.
4. Add the baby arugula to the bowl; drizzle about half the vinaigrette over the contents and gently toss to coat without breaking the pieces.
5. Divide among plates, scatter the toasted nuts, and sprinkle the goat cheese over the top. Drizzle with more vinaigrette to taste and serve at once.