Roasted Beet and Goat Cheese Salad with Summer Greens

Ingredients:

• 2 large golden beets
• 2 large red beets
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 2 tablespoons lemon juice
• 2 shallots, finely diced
• 4 cups arugula
• 4 ounces soft mild goat cheese

Instructions:

1. Preheat the oven (or grill) to 425 degrees F. 
2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

https://www.cookingchanneltv.com/recipes/lynn-crawford/roasted-beet-and-goat-cheese-salad-with-summer-greens-2107002