Golden Beet Salad

A great BBQ side or a weekday lunch!

TOTAL TIME: 55-60 MINUTES

SERVES: 4

INGREDIENTS

·    2 pounds golden beets, greens removed*

·    2 tablespoons olive oil

·    1 teaspoon kosher salt

·    1/2 teaspoon black pepper

·    1 garlic clove*

·    1/2 cup packed baby arugula leaves*

·    2 tablespoons white wine vinegar

·    1/4 cup olive oil

·    1/2 teaspoon kosher salt

·    1/4 teaspoon black pepper

·    2 cups packed baby arugula*

·    1 scallion, thinly sliced*

·    1 tablespoon chopped parsley*

·    1/4 cup crumbled goat cheese*

·    1/4 cup chopped walnuts

INSTRUCTIONS

1.  Preheat the oven to 400 degrees F.

2.  For the roasted beets: Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.

3.  When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.

4.  For the vinaigrette: Combine the garlic clove, 1/2 cup arugula, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Puree until smooth and combined. Pour the vinaigrette into a large bowl.

5.  For the salad: Stir the roasted beets into the vinaigrette. Then add 2 cups arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.

Recipe by Paige Adams.