• 5 medium golden beets
  • 2-3 TB olive oil
  • 1 lb green beans
  • 1 large bunch arugula
  • 2 TB red wine vinegar
  • 1 tsp Dijon mustard
  • Juice of half a lemon
  • 6 TB olive oil
  • Kosher salt and fresh ground black pepper
  • 3 oz crumbled goat cheese

This salad is gorgeous! Perfect for mid summer when local beets and green beans are in season. 

Preheat oven to 400 degrees F. Trim and peel the beets, cut into 1/2” dice and toss with 2-3 TB olive oil until well coated. Spread on a rimmed baking sheet and place in the oven for about 20 minutes until tender and beginning to brown in spots. It is a good idea to use a spatula and toss the beets around once or twice during roasting time for even cooking. Bring a large pot of heavily salted water to a boil.  Blanch beans for about 4 minutes until tender. Drain and transfer them to a bowl of ice water until cool. Drain and cut into 1 inch pieces. In a small bowl, combine the vinegar, lemon juice, Dijon and olive oil. Combine the beets, green beans, arugula and 1/2 the dressing on a serving platter or bowl. Season with salt and pepper to taste, top with the goat cheese, and mix to combine. Add more dressing if needed.