Roasted Beet Salad with Baby Arugula, Walnuts, and Chèvre

Roasting the beets intensifies their sweetness and depth while making them tender. Walnuts, walnut oil, and arugula add a bitter counterpoint to the sweet beets and mild chèvre (goat cheese) adds a salty zing.

 Dressing:

Whisk the vinegar, salt, and shallot together until the salt dissolves, then add in the dill weed and whisk again. Slowly drizzle in the oils while whisking well. The dressing will be tart—for a more mild dressing, add more walnut oil to your taste.

Roasted Beets:

Heat the oven to 400 degrees Fahrenheit. Wrap each beet in aluminum foil and place them all in a pie dish or cookie sheet. Roast for one hour, until they are easily pierced with
a knife. Medium or small beets will roast quicker.
 
Remove the beets from the oven, open the aluminum parcels and allow them to cool slightly. Peel the skins off the warm beets and slice into wedges. Place the wedges in a bowl and drizzle with some of the dressing. Keep at room temperature for up to eight hours before serving on the salad.

Salad:

Lightly toss the arugula with some of the dressing and place on six salad plates. Arrange the dressed beets on top of the greens, evenly distribute the chèvre, and scatter over walnuts. Finish with a drizzle of honey.