Beet It! Beet, Herbed Cheese, & Arugula Salad

• 3-4 Medium-sized Beets
• 1/3 cup Agave Nectar
• 4 tablespoons Honey
• 1/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• 5 handfuls Arugula Leaves, washed and cut
• 1 tablespoon Dried Basil
• 6 ounces Cream Cheese
• 3 ounces Sour Cream
• 2 tablespoons Parsley, finely chopped
• 2 tablespoons Chives, finely chopped
• 1 Garlic Clove, minced
• a few pinches Salt & Pepper

1. Wash the beets, cutting off the leafy greens section. Peel them and divide into 2 piles.
2. Slice the first batch of beets into 1/4 inch slices. Boil in 4 cups water and Agave Nectar for about 30-40 minutes until tender when forked.
3. Slice the second batch of beets into thin slices with a Mandoline. Toss in the honey-balsamic vinagrette of (Balsamic Vinegar, Olive Oil, Honey, Dried Basil, Salt & Pepper) until thoroughly saturated. Roast in oven at 350 degrees for 40 minutes, turning over once halfway through.
4. While the beets are boiling and roasting, make the herbed cheese. Mix the Cream Cheese, Sour Cream, MInced Garlic, Chives, and Parsley until mixture is thick and creamy.
5. Toss the Arugula in the same Honey-Balsamic Vinaigrette used for the roasted beets.
6. When Beets are cooked and cooled, assemble the plate starting with a bed of Arugula, then layer on the boiled beets. With a piper (you can also make one by cutting a small hole in a ziploc bag), pipe the herbed cheese on top of the beets. Now, take the crispy beet chips and wedge them around the cheese to form a flower-like pattern.

beets, honey, olive oil, balsamic vinegar, arugula, basil, cream cheese, sour cream, parsley, chives, garlic, salt

Taken from food52.com/recipes/1584-beet-it-beet-herbed-cheese-arugula-salad (may not work)