Topless Beets, scrubbed, peeled and cut into wedges
Olive oil, salt and pepper
Preheat oven to 375°. Put beet wedges on top of a large piece of foil. Drizzle with olive oil, then sprinkle with salt and pepper. Place another piece of foil on top, then fold and crimp edges so as to completely enclose beets. Slide foil packet onto a cookie sheet and roast in oven for about 35-45 minutes (depends upon size of beet pieces). Beets are done when they are fork-tender. BE CAREFUL when opening the foil packet. STEAM BURNS! You can eat these hot ‘as is’ or chill them for use in the salad.
1/4 cup Champagne or White Wine Vinegar
1/2 cup Olive Oil
1T + 1t Dijon Mustard
Put all dressing ingredients into a small jar and shake well to combine (or whisk together in a bowl!).
Arugula (or your choice of salad greens)
Honey Mustard Dressing
I’m not going to attempt to give you quantities for this salad because…. well, it’s a SALAD. Anything goes. Just mix enough honey-mustard dressing with your greens to dress them lightly and pile them high on a platter. Toss roasted beets with another bit of dressing and put those atop the greens. Crumble some goat cheese around the salad, sprinkle with a bunch of toasted pine nuts and season with salt and pepper. Another drizzling of honey-mustard dressing and your masterpiece is ready for the table.