Beet & Goat Cheese Salad with Orange Beet Balsamic Vinaigrette

Ingredients

Salad

• 6 Beets - any color - trimmed & washed
• 2 oz. Goat cheese crumbled
• 1/3 cup Walnuts
• 2 cups Arugula

Vinaigrette

• 1/3 cup Natalie's Orange Beet Juice
• 1/3 cup Olive oil
• 1/4 cup Balsamic vinegar
• Salt & pepper

Directions

1. 1. Preheat oven to 400°F.
2. Toast the walnuts in a small pan over medium heat until golden & fragrant set aside.
3. Wrap beets loosely in aluminum foil & place on a baking sheet.
4. Bake beets for 45-60 minutes. They should be fork-tender.
5. Remove from oven & unwrap. When they are cool enough to handle use a paper towel to gently remove the skins.
6. Cut them into 1/4" slices. Set aside to cool completely.
7. 7. In a large bowl add arugula toasted walnuts beet slices orange pieces & goat cheese crumbles.
8. Top with the desired amount of dressing & gently stir until combined.
9. Serve on a serving platter or in a salad bowl.

Note: The extra dressing can be stored in an air-tight container in the refrigerator for up to 1 week.