Ingredients:

• 1 1/2 pounds of beets
• 3 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 6 cups of arugula
• 2 oz goat cheese, crumbled
• 2 tablespoons chopped walnuts

Instructions:

1. Remove greens from the beets, clean them, and cover the beets with about an inch of water in a pot.
2. Bring beets to a boil and cook until you can easily stick a fork into the beets, about 35-40 minutes.
3. Cool the beets under cold water and remove the skins.
4. Allow the beets to cool to room temperature. Once cool, cut beets into wedges.
5. Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in a saucepan over low heat.
6. Add beets to balsamic mixture and stir to coat, about 2 to 3 minutes.
7. Season with salt and pepper and remove from heat.
8. Allow to cool, then beets can either be used in the salad or stored in the refrigerator for up to 2 days until you are ready to use them.
9. For salad, divide arugula among four plates.
10. Sprinkle goat cheese and walnuts on top of greens.
11. Add beets. Drizzle balsamic and olive oil mixture from beets on top. Add extra balsamic and olive oil as needed.

Recipe by Michelle Nahom.