Roasted Beet Salad with Arugula and Chevre 

This delicious salad uses beets and any remaining Arugula you may have in your garden.

Number of Servings: 6


6 medium beets
2 Tablespoons extra virgin olive oil
Salt & freshly ground black pepper

¼ cup champagne vinegar
1 Tablespoon chopped shallot
1 Tablespoon honey
1 teaspoon Dijon mustard
½ cup olive oil
½ teaspoon salt & freshly ground black pepper

6 oz of your favorite greens
½ cup walnuts, toasted and crumbled
4 oz fresh chevre
2 oranges, peeled and sliced


Preheat the oven to 375°F. Roast beets, covered in foil, until fork tender, 60-90 minutes depending on size.  When cool, peel and slice.  Toss beets in olive oil and salt and pepper.

For dressing, in medium bowl, combine first four ingredients.  Slowly drizzle in olive oil, whisking constantly until well combined.  Season with salt and pepper.  Set aside.  

Arrange beets & orange slices on a bed of greens that has been dressed with vinaigrette.  Top with dollops of fresh chevre. Drizzle with more dressing and garnish with walnuts.