Pre Heat oven to 450 degrees
Roasting your beets:
Cut off the top greens and bottom roots and rub olive oil and salt onto each beet. Individually wrap each in tin foil and place on a bake sheet.
Roast for 40-45 minutes or until you can poke it with a fork and it feels tender.
Peel all of the beet skin off using the foil and place into bowl
Cut into cubes and put into your serving dish
I buy all of my veggies from the farmers market in my neighborhood. I use wild arugula and a bit of spinach. Wash thoroughly and make sure to pat completely dry.
I like to kinda roughly break the arugula and spinach instead of chopping it with a knife.
I don’t follow any rules with this dressing so just eyeball it until it tastes good:
about a tablespoon of Sesame oil
About 2 or 3 tablespoons of Rice Wine Vinegar
About 1-2 tablespoons of Soy Sauce
and a heaping tablespoon or 2 of honey
salt and pepper
Whisk until mixed
Combine the arugula and the beets into a bowl. Drizzle the dressing and mix it all together.
Add Goat Cheese and Voila’
Roasted Beets,Arugula, and Goat cheese Salad