Ingredients:

  • 1 pound/450g medium beets, scrubbed and trimmed
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/2.5ml salt
  • 1/4 teaspoon/1.25ml black pepper
  • 3 tablespoons/45ml extra virgin olive oil
  • 2 tablespoons/30ml fresh lemon juice
  • 1 tablespoon/15ml honey
  • 1 teaspoon/5ml Dijon mustard
  • 1/4 teaspoon/1.25ml salt
  • 1/8 teaspoon/0.6ml black pepper
  • 5 ounces/140g arugula (rocket), washed and dried
  • 4 ounces/115g goat cheese, crumbled (Chevre works best)
  • 1/2 cup/60g walnuts, toasted and roughly chopped
  • 2 tablespoons/30g pomegranate seeds (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Wrap individually in foil, or arrange on a baking sheet lined with parchment paper. Roast until tender when pierced with a fork (about 45 minutes). Let cool slightly, then peel and slice or dice.
  2. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  3. In a large bowl, combine arugula and roasted beets.
  4. Drizzle vinaigrette over the arugula and beets, tossing gently to coat.
  5. Sprinkle goat cheese and toasted walnuts over the salad. Add pomegranate seeds, if using. Serve immediately.