Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make this salad. Drizzled with a vinaigrette or a balsamic glaze, it's a vibrantly colorful and flavorful salad that I absolutely love.
Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.
To Make the Salad
Divide the greens between 4 salad bowls. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.
Lightly drizzle the salads with balsamic glaze just before serving.