Balsamic roasted beet salad

Indulge in the delightful flavors of balsamic-roasted beets in this vibrant salad bursting with freshness and tangy sweetness.

Ingredients:

• 8 medium-size beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 teaspoons Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• 110g baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 110g soft goat cheese, such as Montrachet, crumbled

Instructions:

1. Preheat the oven to 200 °C. 
2. Individually wrap the beets in aluminum foil and place them on a baking sheet. Cook in the oven for 50 to 60 minutes, depending on their size, until they are easily pierced with a sharp knife. Unwrap the beets and let them cool for 10 minutes. Peel the beets using a sharp knife on a parchment paper to avoid staining the cutting board. 
3. In a separate bowl, combine vinegar, olive oil, mustard, 2 teaspoons of salt, and 1 teaspoon of pepper. Set aside. While the beets are still warm, cut them into wedges and place them in a large bowl. While cutting, toss the beets with half of the vinaigrette, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Adjust seasoning to taste. 
4. In another bowl, coat the arugula with some of the vinaigrette. Arrange the arugula on a serving dish and top with beets, almonds, and goat cheese. Drizzle with more vinaigrette if desired, sprinkle with salt and pepper, and serve either warm or at room temperature.

Summary:

• Calories: 1967 kcal
• Fat: 158 g
• Protein: 46 g
• Carbs: 102 g
• Potassium: 3136 mg
• Magnesium: 377 mg