Golden Beet Salad

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Arugula

Golden Beets

Goat Cheese

Scallions

Walnuts

Garlic

White Wine Vinegar

Olive Oil

Salt & Pepper

Parsley

Place each beet on a piece of foil. Drizzle with olive oil, salt & pepper.

Preheat the oven to 400 degrees F.

Fold into loose packets. Roast the beets for 45-50 minutes

The beets are ready when you can easily pierce them with a knife.

When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.

Combine the garlic clove, arugula, vinegar, olive oil, salt and pepper in a food processor or blender.

Puree until smooth and combined. Pour the vinaigrette into a large bowl.

To assemble the salad, stir the roasted beets into the vinaigrette.

Then add the arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.

Golden Beet Salad

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