vegetarian | gluten free | nut free | egg free | soy free

4o minutes or less

What You'll Need:

1 bunch beets, any variety OR 1 package prepared beets from produce section

Sea salt

Parchment paper

1 (5-7oz) bag arugula

1 (5-10oz) can mandarin oranges in juice, drained

1 (4oz) log soft goat cheese

For the dressing:

¼ c olive oil

2 Tbsp white wine vinegar

2 tsp Dijon mustard

1 ½ tsp poppy seeds

1 tsp pure maple syrup OR honey, local to your area

If roasting beets, preheat oven to 400*

Remove beets from greens, rub with olive oil & sea salt.

Place whole beets in a baking dish lined with parchment paper & cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!

While beets cook, combine salad dressing ingredients (omitting poppy seeds) in small food processor or blender. Puree, then stir in poppy seeds.

Combine salad ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 2