Roasted Beet Arugula Salad

Visiting the Farmer’s Market is my favorite Saturday morning ritual

and last Saturday these beets were calling my name!

What to do with them? I pondered.

And remembered a yummy salad I had ages ago and thought…

Roasted Beet Salad

sounded like a winner!

Fresh beets, like anything in my opinion, fresh and local just taste better than what you find in the grocery.

These, did not disappoint!

Getting started…

First, BEETS WILL STAIN THE HECK OUT OF EVERYTHING!

Your hands included. I was a lovely magenta color until about Monday!

Start by washing and I mean scrub the beets well, trim the ends, dry with paper towel and wrap individually in foil.

Line baking sheet or dish with foil as well, just in case they leak.

Place in a 400 degree oven and roast for 1 hour. *

(*if they are tiny adjust the time by about 15 mins)

while they roast make your vinaigrette

Mustard Vinaigrette

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon your fav mustard*

salt & pepper

pour all in jar and shake!

Arugula Salad

Prepare greens, nuts and cheese; set to the side

arugula & baby spinach (I love mixing the two!)

1/3 cup roasted nuts (pecans, walnuts whatever you enjoy)

crumbled goat cheese

when the beets are done roasting, allow to cool about 30 mins so you can handle them, unwrap (over foil) and cut on parchment or foil to avoid magenta hands (like myself!) place cut beets in bowl and add dressing to the warm beets, they will absorb the flavor and you can even do this a day ahead. The beets were amazing the next day! SO MUCH FLAVOR!

Add beets to salad and toss! Enjoy! This is an impressive and yummy salad, even the Hubs who HATES beets said it was great!