Beet salad

 Ingredients:

4 large beets

2 cups Arugula

1/4 cup Goat cheese

1/4 cup Walnuts, smashed into small pieces

Horseradish Vinaigrette:

1 Tbsp fresh horseradish

1 Tbsp mayonnaise

1 Tbsp Dijon Mustard

1 Tbsp Vinegar

Method:

Prepare horseradish vinaigrette. Combine ingredients and let rest in the fridge for 1 hour.

Heat oven to 350 degrees F.  Trim the leaves off the beets. Roast Beets for 1 hour in glass or stone dish.  Let cool, peel beets, slice into rounds or wedges.  Rinse off Arugula with Harvest Pure.

To plate: Place a handful of arugula on a plate, top with 1 beet, a Tbsp scoop of goat cheese, sprinkle with walnuts and drizzle or spread 1 Tbsp vinaigrette, depending how thick it is.

Serves 4.