Arugula with roasted beets, walnuts and goat cheese

My favorite green to use in salads is arugula. I know it has a strong taste for some people, but I love it. I can't get enough of it's peppery flavor. I also have discovered the unique taste of roasted fresh beets. There is no comparison to the canned version. The true flavor of this root vegetable really comes out when you eat it fresh.  The only thing fresh beets have in common with the canned version is they both will stain your fingers! Today I decided to make a salad with both these ingredients. I made a simple balsamic vinaigrette to dress the salad and added dried cranberries, toasted walnuts and crumbled goat cheese. If using 100% arugula scares you, you can substitute spinach, baby mixed greens, or a combination of whatever you like.  If you don't like cranberries, substitute blueberries or cherries. That's the beauty of a salad; take out what you don't like and add what you like to make it your own creation.

4 fresh beets
olive oil
salt and pepper

1 bag arugula (or any combination of your favorite salad green)
1/2 cup walnuts, toasted and coarsely chopped
3 oz soft goat cheese, crumbled
1/4 cup dried cranberries

2 large shallots, thinly sliced
1/2 cup balsamic vinegar
2 tablespoons honey
2/3 cup olive oil
salt and freshly ground black pepper

Roast beets:
Preheat oven to 450. Clean beets with brush, cut tops and bottoms off beets, then cut in half.
Place beets on sheet of foil, then sprinkle with salt, pepper and drizzle with olive oil. Wrap beets up in foil to form a pouch, and place on cookie sheet. Roast in oven for 35 - 45 minutes, until beets are soft when pierced with a fork. Open foil pouch and let beets cool. Peel off skin, then slice beets. Can make a day ahead or let cool completely.

Dressing:
Thinly slice shallots. Add vinegar, honey and mix in bowl. Slowly add oil while whisking. Add salt and freshly ground black pepper.

Salad:
Whisk vinaigrette, then pour over greens and toss. Divide greens onto 4 plates. Garnish with cooled roasted beets, cooled toasted walnuts, dried cranberries, and crumbled goat cheese.