Ingredients:

  • 1 lb medium red beets, scrubbed and trimmed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 5 oz baby arugula
  • 4 oz blue cheese, crumbled
  • ½ cup walnut halves, toasted
  • ¼ cup red onion, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss trimmed beets with olive oil, salt, and pepper. Wrap them tightly in aluminum foil to create a sealed packet.
  3. Roast for 40–50 minutes until a knife slides into the center with no resistance.
  4. Allow the beets to cool slightly, then rub the skins off with a paper towel and slice into bite-sized wedges.
  5. Combine lemon juice, honey, and Dijon mustard in a jar.
  6. Slowly pour in the extra virgin olive oil while whisking vigorously or shaking the jar until the mixture looks creamy and unified. Season with salt and pepper to taste.
  7. Place arugula in a large bowl and toss with half of the vinaigrette until the leaves just glisten.
  8. Gently fold in the roasted beets and sliced red onion.
  9. Top the salad with crumbled blue cheese and toasted walnuts.
  10. Drizzle the remaining dressing over the top just before serving.