Roasted Beet and Goat Cheese Salad for 4 Servings

Instructions:

1. Preheat your oven to 200°C (400°F). Scrub the beets to remove dirt, but leave the skins on.
2. Place beets on a large piece of aluminum foil, drizzle with 15ml olive oil and salt, and fold edges to create a sealed pouch.
3. Roast on a rimmed baking sheet for 45 minutes or until a knife slides easily into the center. Once cool enough to handle, rub the skins off with a paper towel and slice into wedges.
4. In a small mason jar, combine balsamic vinegar, 120ml olive oil, Dijon mustard, and honey. Shake vigorously for 30 seconds to emulsify.
5. In a large bowl, toss the arugula with a small amount of the dressing. Top with sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle with remaining vinaigrette and serve immediately.