Roasted Beet and Goat Cheese Salad

Ingredients

• 4 medium red beets (about 1.5 lbs), trimmed and scrubbed
• 3 tbsp extra virgin olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 6 oz fresh goat cheese, crumbled
• 5 oz baby arugula
• 1/2 cup walnut halves
• 2 tbsp honey
• 3 tbsp fresh orange juice
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 small shallot, minced
• 2 tbsp fresh chives, chopped

Instructions

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. 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. 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. 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. 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.