Beet Salad

• 2 lbs beets, 8 small or 4 large
• 2 T olive oil
• 4 T water
• Dressing
• 2 T sherry vinegar
• 1 T walnut oil
• 4 T olive oil
• herb - fresh chives or thyme
• (Marinate in advance so oil absorbs herbs.)
• Salad
• 1/3 c chopped shallots
• 3 T chopped mint or parsley
• 1/2 c walnut pieces toasted
• 4 oz goat cheese
• 2 c arugula
• salt and pepper

1. Set oven to 400 F.
2. Place beets in bake dish with olive oil and water. Cover tightly and bake 40 min until tender-crisp.
3. Slip skins off beets and slice thinly.
4. Combine dressing. Toss with beets and shallots while warm.
5. Put arugula on plates. Beets on top and sprinkle with cheese and walnuts.

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Taken from www.epicurious.com/recipes/member/views/beet-salad-50101180 (may not work)