1 1/2 pounds of beets (8-9 medium beets)
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Salad:
6 cups arugula
2 oz of goat cheese, crumbled
2 tablespoons chopped walnuts
Balsamic Beets: Remove greens, scrub clean, and cover beets with about an inch of water. Bring to a boil and cook until fork inserts easily, about 35-40 minutes. Cool under cold water, remove skins. Allow to cool to room temperature; cut into quarters. Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low. Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat. Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen. Salad: Divide arugula among 4 plates. Sprinkle goat cheese and walnuts on top of greens. Add beets. Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.