Arugula Salad with Roasted Beets, Blueberries and Walnuts

Ingredients

• 3-6 medium beets, washed and trimmed
• 1 cup walnuts
• 1 cup fresh blueberries
• Optional, 4 ounces of crumbled goat cheese
• 4 cups baby arugula
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup
• 1 ½ teaspoon dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 tablespoon finely chopped red onion
• ¼ cup extra virgin olive oil
• Preheat oven to 400 degrees F.
• Wrap beets in foil packets and roast in the oven until tender (easily pierced with a fork), between ½ to 1 hour.
• Take beets out of oven and decrease oven temperature to 350 degrees.
• Open the foil packets and allow beets to cool.
• In the meantime place walnuts in 350 degree oven and toast for 5 minutes.
• While beets are cooling, prepare dressing.
• In an 8 ounce mason jar, add all dressing ingredients and shake vigorously, or add dressing ingredients to a small bowl and whisk together.
• Once cool enough to handle, peel and then dice the beets (approximately ½” cubes).
• Chop the cooled walnuts.
• Add dressing to beets and arugula in a large bowl (Dress to preference).
• Top with blueberries, walnuts and goat cheese (if using).
• Serve and enjoy.