• Preheat your oven to 400 degrees Fahrenheit. Scrub and wash the beets. Cut off the greens and the root at the bottom. Wrap them in aluminum foil for roasting.
  5 beets
• Bake the beets for one hour. Insert a toothpick to test doneness. The toothpick should be able to easily slide into the beet. Remove from the oven, let stand for 10 to 15 minutes. Remove the foil, and then peel off the skin. Slice the beets.
• While the beets are cooling, place the walnuts on a baking dish. Toast for 5 minutes, tossing once in the middle.
  1/2 cup walnuts
• Combine the ingredients for the salad in a large bowl and toss gently to combine.
  5 cups arugula, 4 ounces goat cheese

Salad Dressing

• Whisk together all the ingredients until well combined.
  1/2 cup extra virgin olive oil, 1 tablespoon honey mustard, 1 garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon black pepper, 3 tablespoons balsamic vinegar