Roasted Beet and Arugula Salad

Preheat oven to 375F
Put salad plates in refrigerator to chill

Wrap beets in pairs in aluminum foil.  Place in preheated oven and bake for about 45 minutes.  Once cooked remove them from the oven and place on a rack to cool.

Once the beets are cool enough to handle, peel them and place them in a bowl and refrigerate them. It is good to do this the day before if possible. 

Prepare the Dressing

Place all of the ingredients in a small jar and shake the mixture until it is well blended.  You will have extra salad dressing which can be stored in the refrigerator for up to 2 weeks.

Assemble the salad

Slice the chilled beets and put three slices of each color beet on each chilled salad plate. 

Place the arugula in a bowl and add about 5-6 tablespoons of the dressing.  Mix gently until the arugula is well coated. 

Divide the arugula among the 4 plates.  Top each salad with goat cheese and the toasted walnuts.