Roasted Beet and Arugula Salad With Goat Cheese

• 3 large golden beets (about 1 1/2 pounds)
• 3 tablespoons olive oil
• 4 ounces baby arugula leaves, washed (about 2 large handfuls)
• 12 cup chopped toasted pecans
• 14 cup rice vinegar
• 2 tablespoons sherry wine vinegar
• 2 ounces goat cheese
• salt & freshly ground black pepper

1. Preheat oven to 375 degrees F.
2. Wash the beets and coat with 1 tbsp of the oil.
3. Wrap in several layers of foil and bake for 1 hour or until tender.
4. Let cool to room temp or refrigerate.
5. This may be done in advance.
6. With a knife, scrap off the beet skin, and cut in 1-inch cubes.
7. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
8. Toss well to combine, and divide on to 4 plates.
9. Crumble over the cheese, and serve.

golden beets, olive oil, arugula, pecans, rice vinegar, sherry wine vinegar, goat cheese, salt

Taken from www.food.com/recipe/roasted-beet-and-arugula-salad-with-goat-cheese-430553 (may not work)