Arugula and Roasted Beet Salad

Instructions

1. Wash beets and trim ends. Place in a shallow baking dish and drizzle with olive or grape seed oil and a dash of salt if you like.
2. Cover with foil and roast until tender.
3. The roasting time is relative to the size of the beet, so anywhere from 25 minutes to an hour.
4. Let cool until you can handle them and then slip the skins and slice.
5. Arrange your fresh Arugula on a plate and top with sliced beets and drizzle with your favorite vinaigrette.
6. Make it extra yummy by adding crumbled goat cheese, chopped chives, and roasted nuts.