3-4 medium Beets quartered (bite size pieces) & roasted
½ c - ¾ c walnuts
½ c goat cheese crumbles
Dressing
¼ c olive oil
2 Tbs balsamic vinegar
1 tsp Dijon mustard
Instructions
Roast beets on 425 degrees for 20-25 minutes, or until tender when poked with a fork. (Season with salt, pepper and basil and coat in oil before roasting).
In a large bowl, place the arugula. Add the beets once they are done roasting.
Top with walnuts and goat cheese & toss.
To make the dressing: add all ingredients to a small bowl and whisk until well combined.
Toss the salad with the dressing.
* If not eating all the salad at once, I suggest not tossing with all the dressing and just pouring the dressing over individual servings.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/08/17/beet-arugula-salad/