Roasted Golden Beet Salad With Brown Rice

• 2 oz fresh arugula
• 2 oz fresh mixed greens
• 1 cup cooked short grain brown rice
• 4 small golden beets
• 2 Tbs olive oil
• 1-2 oz goat cheese, crumbled
• 1/4 cup australian gold cheddar cheese, finely shredded
• 3 Tbs olive oil
• 2 Tbs rice vinegar
• 1 Tbs balsamic vinegar
• 1 Tbs apple cider vinegar
• 1 Tbs fresh grated ginger
• 1 clove garlic, minced
• 2 tsp tamari
• 1 tsp lime juice
• salt and pepper

1. Preheat the oven to 375 degrees.
2. Quarter the beets, toss with olive oil and roast, covered for about 20-30 minutes, until fork tender.
3. Cook the rice: Simmer two cups of liquid and one cup of grain about 25 minutes. This will provide you with about twice as much as the recipe calls for.
4. Combine oil, vinegars, lime juice, tamari, garlic, ginger, salt and pepper.
5. Toss all ingredients together and serve immediately

arugula, mixed greens, brown rice, golden beets, olive oil, goat cheese, australian gold cheddar cheese, olive oil, rice vinegar, balsamic vinegar, apple cider vinegar, ginger, clove garlic, tamari, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/roasted-golden-beet-salad-with-brown-rice-50107021 (may not work)