Beet Salad

You will need: 3 beets, ¼ cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon honey, 1 tablespoon minced red onions, 4 cups baby arugula lettuce, goat cheese, chopped walnuts and ½ teaspoon of gluten-free mustard

1) Preheat the oven to 400 degrees

2) Wash, trim and peel the beets

3) Wrap each beet in tinfoil and cook in oven for 1 hour

4) Open the foil packets and let the beets cool for about 10 minutes

5) While the beets are cooling add the olive oil, sherry vinegar, honey, red onion and mustard in a medium bowl and whisk altogether

6) Cut the beets into diced pieces and add to mixture

7) Wash and dry arugula and add to mixture

8) Toss all ingredients together

9) Add walnuts and goat cheese on top of salad and enjoy!!