4 oz. arugula1 bu. Beets, cut into 1” chunks 2 oz. Shelled walnuts 2 oz. goat cheese 2 Tbsp. balsamic vinegar ¼ cup virgin olive oil salt & pepper
Put beets in a small baking dish with 2 Tbsp. water. Cover dish with aluminum foil & bake at 350 for 45 minutes or until tender. After they are cool, peel & slice them. Toast the walnuts in a 325 degree oven for 5-10 minutes and let cool. Wash the greens in cold water & dry them well (spin or pat dry). 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.
Adapted from recipe courtesy of Sacramento Natural Foods Co-op