Roasted Beet Salad

Step 1: Add whole beets to a sheet tray and roast in a 400° oven for around 2 hours until they can be easily pierced through with a skewer or knife.

Step 2: Allow the beets to cool to touch and peel them.

Step 3: Set the peeled beets aside in a glass bowl, cover and save for the rest of the week.

Step 4: Prepare a simple cider vinaigrette with apple cider vinegar, shallots, honey, EVOO, salt, and pepper.

Step 5: Toss arugula with the dressing.

Step 6: Crumble blue cheese or goat cheese onto the salad.

Step 7: Add toasted walnuts and cranberries to the salad.