Ingredients
1 bunch beets (3 to 5) or jarred or vacuum sealed beets
2 garlic cloves – for roasting beets
1 bunch aragula
½ cup walnut pieces, toasted ( I use the microwave for this)
Cheese – Your choice – Parmesan, blue, or goat
Dressing:
1/3 cup balsamic, or flavored vinegar
¼ cup olive oil
I clove garlic, finely minced
½ tsp salt – or to taste
1 Tsp sugar
Optional: crumbled bacon
Directions
To roast beets, preheat oven to 400 degrees.
Place beets on a sheet of foil, sprinkle with about a tsp of olive oil, and add two cloves of garlic – peeling is unnecessary.
Fold foil around beets and roast for about an hour until tender.
Allow beets to cool enough to handle and peel – it does wash off your fingers!
You can squeeze roasted garlics out of their skin and into the dressing or spread them on a piece of toast and eat when no one is looking.
Shake up dressing ingredients in a jar and taste for seasonings.
To assemble; put arugula on a salad plate, add beets, walnuts, and cheese.
Top with dressing and gently combine.
Add a bit of salt and pepper if desired.
You can also add a bit of crumbled bacon for a more hearty salad!