Roasted Beet Salad

Salad
Written By Elizabeth Graeber
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BEETS

  • 4-8 beets, tops removed

  • olive oil

  • salt + pepper

Cut beets into chunks, coat with olive oil, salt + pepper and roast at 400 degrees for 30-40 minutes until can be poked with a knife.

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DRESSING

  • Olive oil

  • Vinegar

  • Dijon mustard

  • salt + pepper

  • Garlic, minced

When beets are cool, combine with some arugula and toss with dressing.

Sprinkle goat cheese on top and almond or walnut slices.

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Elizabeth Graeber
I am an illustrator
http://elizabethgraeber.com/
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