Yields 4 servings

• Ingredients
• 4-5 medium size beets, stems trimmed to 1 inch
• 4 cups arugula, stems removed, rinsed, patted dry
• 1/4 cup walnut halves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1/4 cup unsalted, toasted sunflower seeds
• 1/4 cup crumbled goat cheese
• Salt and black pepper, to taste

Directions
To Roasting the beets:
Preheat oven to 350° F. Wash the beets well, and trim the roots and stems without piercing the skin.

Place the beets on a sheet of aluminum foil, fold into an airtight packet, and place on a cookie sheet.

Bake until tender, 45 to 60 minutes. Cool, remove skin and cut into cubes. Cover and chill until ready to prepare salad.

Preparing the salad:
Whisk together the olive oil, red wine vinegar and sunflower seeds in a mixing bowl. Toss arugula with the vinaigrette, and divide between four salad plates.

Add beets, walnuts and crumble the goat cheese evenly over the top of each salad. Serve immediately.