Ingredients:

  • 1 lb medium-sized beets, scrubbed
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 3 tbsp balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp cracked black pepper
  • 5 oz fresh baby arugula
  • 4 oz goat cheese, crumbled
  • ½ cup walnuts, toasted and halved
  • ¼ cup red onion, thinly sliced into half-moons

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss scrubbed beets with olive oil and salt. Wrap each beet individually in a square of aluminum foil, twisting the ends tightly to seal.
  3. Place beets on a baking sheet and roast for 45–60 minutes until a knife slides into the center with zero resistance.
  4. Let beets cool slightly, slide off the skins with your thumbs, and slice into ¼-inch rounds.
  5. In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  6. Slowly drizzle in the olive oil while whisking vigorously until the dressing is thick, glossy, and emulsified.
  7. In a large bowl, gently toss the arugula with half of the dressing to lightly coat the leaves.
  8. Arrange the coated arugula on a platter, then nestle the roasted beet slices and sliced red onions atop the greens.
  9. Scatter the crumbled goat cheese and toasted walnuts over the top, and drizzle with the remaining balsamic glaze.