Roasted Beet and Arugula Salad

• 2 bags of arugula

• 1 pound of beets, red or yellow both, cut into small chunks

• chevre

• 1 cup crushed walnuts (or pine nuts if it’s a special occasion!), lightly toasted

• 1/4 cup olive oil

• 2 TBSP lemon juice

• 2 TBSP white wine vinegar

• 1 TBSP honey

• salt and pepper

Toss the beet chunks with a little olive oil and salt and roast at 400, turning as needed, until you can pierce them with a fork. Meanwhile, lightly toast the walnuts. In a small jar, mix together the olive oil, lemon juice, white wine vinegar, honey, salt and pepper. When the beets and walnuts have cooled assemble the salads: Some fresh arugula on each place, and then decorate with roasted beets, walnuts, chevre, and the vinaigrette. We keep all the toppings separate and just assemble on each plate when we are ready, so any leftover greens store well for a future salad.