Updated for low sodium
6 small beets
8 oz arugula (or spring mix)
4 oz goat cheese
1 tsp purple onion
½ green apple, thinly sliced
1/4 cup halved pecans, toasted (sub walnuts, pepitas, pistachios)
Balsamic Vinaigrette
1 tsp extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon honey or maple syrup
1 garlic clove, grated
1 tsp Dijon mustard
½ teaspoon sea salt
Freshly ground black pepper
Preheat oven to 425F.
Wash the beets and chop off the greens (reserve to saute if you like).
Wrap up each beet in aluminum foil and put on a baking sheet to catch drips.
Roast for 25-35 minutes (depending on the size of the beets; medium beets take over an hour; peel and cut up first if they are bigger) or until tender to a fork.
Unwrap the beets and let them cool. The skin should peel right off.
Quarter or eighth the beets and combine with the arugula, pecans, and vinaigrette.
Add the goat cheese on top.
https://www.thekitchykitchen.com/?recipes=/three-salads-one-vinaigrette-food-thought-claire-thomas/