Ingredients

4 beets, trimmed and peeled after cooked

1 package of baby arugula, 6 cups rinsed and dry

1/4 cup of feta cheese, crumbled

1/4 cup toasted walnuts

pinch of salt and 1 Tablespoon of brown sugar

For the Vinaigrette:

1/4 cup extra Virgin olive oil

2 Tablespoon of fresh lemon juice

1 teaspoon honey

1Tablespoon Dijon mustard

1 Tablespoon Balsamic Vinegar

1/8 teaspoon of black pepper

1/2 teaspoon salt

Preparation:

1. Preheat oven to 400 grades Farenheit. Line a baking sheet with foil. Wrap each beet with foil and drizzle them with olive oil. Bake beets for about 45-60 minutes until fork tender. Unwrap and let them cool. Peel and slice in half-moon.
2. Toast the walnuts at the same time in the oven and sprinkle them with 1 Tablespoon of brown sugar and pinch of salt. Let them roast for 10 minutes or until golden brown. Remove from oven and let them cool.
3. Whisk and combine all ingredients for the vinaigrette. Drizzle over arugula and mix.
4. Add beets, toasted walnuts and feta cheese. Enjoy!