Roasted Beets with Baby Arugula and Crottin de Chavignol

• 12 baby beets, scrubbed
• 2 rounds of Crottin de Chavignol
• 2 bunches baby arugula, well rinsed
• 1/4 cup toasted walnut halves
• Extra virgin olive oil and white
• balsamic vinegar for drizzling

1. Preheat oven to 375F.
2. Trim beet greens to 1/4 inch above beets.
3. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water.
4. Cover pan tightly with foil, and bake beets until tender, or 30 to 45 minutes.
5. Remove from oven, and allow beets to cool.
6. Slice off stem ends and, holding beets with a damp towel, slip off skins.
7. Quarter beets, and set aside.
8. Cut cheese rounds in half crosswise to form two disks each.
9. Place cheese on baking pan, and heat under broiler until warm.
10. Remove from heat.
11. Line serving dish with arugula, and arrange beets on top.
12. Arrange cheese disks over beets, and sprinkle on nuts.
13. Drizzle with olive oil and vinegar, and serve.

baby beets, crottin, baby arugula, toasted walnut halves, extra virgin olive oil, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/roasted-beets-with-baby-arugula-and-crottin-de-chavignol/ (may not work)