4 med beets, tops removed and scrubbed
¼ cup balsamic vinegar
¼ cup good olive oil
1 tsp Dijon Mustard
4 oz Baby Arugula
¼ cup roasted, salted almonds, toasted
3 oz soft goat cheese, such as
Montrachet, crumbled
Kosher salt and fresh ground pepper


Preheat oven to 400°. Wrap the beets individually in
aluminum foil and place them on a sheet pan. Roast them
for 50 minutes to 1 hour, until a small sharp knife inserted
in the middle indicates that they are tender. Unwrap each
beet and set aside for 10 minutes, until cool enough to
handle. Peel the beets with a small knife over a piece of
parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard,
2 tsp salt, and 1 tsp pepper and set aside. While the beets
are still warm, cut each one in half and then each half into
4 or 6 wedges and place them in a large mixing bowl. As
you’re cutting the beets, toss them with half of the
vinaigrette (warm beets absorb more vinaigrette), 1 tsp salt,
and ¼ tsp pepper. Taste for seasonings. Place the arugula
in a separate bowl and toss it with enough vinaigrette to
moisten. Put arugula on a platter and then arrange the
beets, almonds, and goat cheese on top. Drizzle with
additional vinaigrette if desired and serve warm or at room