Roasted Beet Salad with Goat Cheese

3 – 4 candy striped (chiogga) beets, washed and greens removed, but not peeled
3 – 4 golden beets, washed and greens removed but not peeled
3 tablespoons olive oil, plus more for the dressing
Salt and pepper
1 minced shallot
1 teaspoon honey
2 teaspoons white balsamic vinegar
Beet greens, cleaned and stems removed
Baby arugula
Crumbled goat cheese
Salt and pepper

1. Preheat the oven to 375°F. Spread the coarse kosher salt in an even layer over the bottom of a small sheet tray or shallow roasting pan.
2. Toss the beets in a large bowl with the olive oil and lightly season with salt and pepper.
   Wrap each beet completely in a square of aluminum foil. Place the wrapped beets directly on the layer of salt, and roast in the oven until tender but still slightly firm, about 45 minutes. Remove from the oven and let cool.
3. Once cooled, peel the beets. Cooked this way, you will find that the skin practically falls off, as with a blanched tomato. Slice the beets evenly into thick slices.
4. Make the vinaigrette by combining the shallot, honey and vinegar in a small bowl, then whisking in olive until it emulsifies and slightly thickens. Season with salt and pepper to taste.
5. Toss the salad with half the vinaigrette and turn out on a serving plate. Layer the beets decoratively over the greens, and drizzle with the remaining vinaigrette. Scatter with crumbled goat cheese and serve.

Courtesy of Neal’s Kitchen