Roasted Beet Salad with Arugula and Goat Cheese
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Serving bowl
- Airtight container
Ingredients
- Beets: 4 medium, trimmed and scrubbed
- Arugula: 4 cups, washed and dried
- Goat Cheese: 4 ounces, crumbled
- Walnuts or Pecans: 1/2 cup, toasted and chopped
- Red Onion: 1/4 small, thinly sliced (optional)
- Olive Oil: 1/4 cup
- Balsamic Vinegar: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey: 1 teaspoon
- Salt and Pepper: To taste
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