Submitted by: Lonnie R. from Chicago, IL
Yield: 4-6 servings
For the beets:
Preheat the oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a packet. Roast directly on the rack in the middle of the oven until tender, about 1 hour. Beets are done when a knife can easily pierce the thickest part of the beet. Unwrap beets and let sit until cool enough to handle. Use your hands, with gloves on, or a paring knife to peel skin, then cut into ½-inch dice pieces. Toss the beets in Gateway seasoning. Set aside.
For the vinaigrette:
In a small bowl, whisk together the honey, Tuscan season, and Balsamic vinegar. Whisking constantly, slowly add the oil in a steady stream. (Another method is to add all your ingredients to a jar, cover with a lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
For the salad:
Place the arugula, cucumbers, and tomatoes in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. Serve immediately.
More About This Recipe
To avoid the salad turning completely pink, do not toss the beets with the greens. Simply lay them on top before serving.