Roasted Beet and Goat Cheese Salad

Instructions

1. 1

   Preheat oven to 400°F. Wrap each beet individually in aluminum foil after drizzling with 1 tbsp olive oil total and sprinkling with 1/2 tsp salt. Place on a baking sheet and roast for 50-60 minutes until a knife easily pierces through the center.

2. 2

   While beets roast, prepare the candied walnuts by heating a small skillet over medium heat. Add walnuts and honey, stirring constantly for 3-4 minutes until honey caramelizes and coats the nuts. Transfer to parchment paper, separate, and let cool completely.

3. 3

   Make the vinaigrette by whisking together orange juice, sherry vinegar, Dijon mustard, minced shallot, remaining 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Slowly drizzle in remaining 2 tbsp olive oil while whisking until emulsified.

4. 4

   When beets are cool enough to handle, use paper towels to rub off the skins. Cut into 1/2-inch wedges or cubes and season with remaining pepper.

5. 5

   Arrange arugula on a large platter or divide among four plates. Top with roasted beets, crumbled goat cheese, and candied walnuts. Drizzle generously with citrus vinaigrette and garnish with fresh chives. Serve immediately.