Roasted Beet Salad with Arugula & Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 cup Arugula, fresh
  • 3 Beets, large
  • 1 Garlic clove
  • 1 tsp Parsley, fresh
  • 1 cup Watercress most stems removed, fresh

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts pine nuts

• Dairy

  • 1/2 cup Goat cheese
  • 1/4 cup Parmesan cheese

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 400 degrees.
• Cut the tops and bottoms off of beets and drizzle with olive oil in a small baking dish, sprinkling with cracked sea salt and pepper.
• Once oven is preheated, place on middle oven rack and cook for an hour.
• Meanwhile, mix together dressing ingredients, whisking frequently to allow the flavours to mingle.
• Prepare arugula and watercress in a large bowl, tossing to combine without dressing.
• Once beets are done, remove from oven and let cool until cool enough to handle. Slice beets thinly, taking care to wear an apron or some sort of covering since beets can get messy.
• Toss arugula and watercress with as much dressing as needed, and top with 4 beet slices, a sprinkling of crumbled goat cheese, and top beets with walnuts and parmesan cheese.