If you are a beet lover you will love this: Beet, Goat Cheese, Toasted Walnut Salad tossed with arugula. If you’re not a beet lover, you just might be after you try this? Beets are highly nutritious! Although their pigment compound is different the golden beets, a descendant of a sea vegetable, has the same nutritional benefits as the familiar red ones. They are high in fiber, calcium and potassium. (Recipe serves 5)

[ingredients title=”Ingredients”]

  • 3-4 good-sized golden beets or equal to about 4 cups cubed
  • 3 oz goat cheese (chèvre)
  • 2 handfuls arugula (about 2 cups)
  • 1 cup walnuts toasted[/ingredients]

Vinaigrette:[ingredients title=”Ingredients”]

  • 1/4 cup olive oil
  • 1/2 lemon juiced
  • 1 Tbs Apple cider vinegar
  • 1 tsp pure maple syrup
  • Fresh ground pepper to taste

[/ingredients][directions title=”Directions”]

  1. Clean and trim beets to prepare for cooking. Choose to either roast or boil.
  2. To roast in the oven, wrap in foil in 425′ oven for 45 min to an hour. To boil, cut in halves and cover with water in a saucepan for shorter cooking time. Bring to a boil covered and simmer for about 20-30 min until tender.
  3. While beets are cooking mix your vinaigrette dressing in a dish
  4. Once beets are cooked and cooled, so you can handle, the beet skin peels right off. Cut into bit-sized pieces.
  5. Place beets in a medium bowl and toss with arugula, toasted walnuts, chèvre and dressing[/directions]