4 oz. arugula or mixed baby greens1 bunch baby beets 2 oz. Shelled walnuts 2 oz. goat cheese 2 Tbsp. balsamic vinegar ¼ cup virgin olive oil salt & pepper
Trim the beets and put them in a small baking dish with 2 Tbs. water. Cover the dish with aluminum foil and bake in a 350 degree oven for 45 minutes or until the beets are tender. After they are cool, peel and slice them. Toast the walnuts in a 325 degree oven for 5-10 minutes and let cool. Wash the greens in cold water and dry them well in a salad spinner. In a large bowl, toss the greens with the vinegar, oil, a pinch of salt, and freshly ground pepper. Mound the greens in a large bowl and arrange the sliced beets over the greens. Garnish the salad with crumbled goat cheese and the toasted nuts.
courtesy of Sacramento Natural Foods Co-Op