Arugula, Beetroot, and Pine Nut Salad
Ingredients: 4 medium beetroots, 4 cups arugula, 1/2 cup crumbled goat cheese, 1/4 cup toasted pine nuts, 1/4 cup extra-virgin olive oil, 1 tbsp lemon juice, salt and pepper to taste.
Process: Preheat the oven to 400°F (200°C). Wrap beetroots in foil and roast for about 1 hour, or until tender. Let them cool, then peel and cut into wedges. In a large bowl, combine the beetroot wedges, arugula, goat cheese, and pine nuts. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine before serving.
