Recipe: Roasted Beet Salad with Goat Cheese

Woah!  Have I been having a lot of fried food lately.  I need to give my arteries and my waistline a rest!  This is a simple but elegant way to enjoy roasted beets.  The sweetness of the beets, the creaminess of the goat cheese, and the peppery arugula are a perfect combination!

Tip: Beets can be dressed in the vinaigrette in advance. Avoid assembling the salad until the last minute to prevent the arugula from wilting and staining the goat cheese.

Serves 4 as an appetizer

-4 medium beets, roasted and sliced
-baby arugula
-goat cheese

Sherry Vinaigrette

-1 tbsp of sherry vinegar
-1 1/2 tbsp of olive oil
-1/2 tsp dijon mustard
-1/2 tsp honey
-1/2 tsp salt
-1/4 tsp ground black pepper

• In a large bowl, whisk all vinaigrette ingredients.
• Add beets and toss to coat.
• On a plate, lay a bed of baby arugla.
• Pile some beets on top of the arugla.
• Crumble on some goat cheese and drizzle some additional dressing. Serve immediately.