This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.
Roasted beets, sliced and still warm from the oven (see recipe)
½ cup balsamic vinegar
½ cup high-quality olive oil
2 teaspoons Dijon mustard
4 ounces arugula greens
1/3 cup salted Marcona almonds or regular almonds, toasted
4 ounces soft goat cheese, crumbled
1. To prepare the dressing, whisk together the vinegar, olive oil and mustard with 2 teaspoons salt and 1 teaspoon pepper and set aside.
2. While the beets are still warm, place them in a large mixing bowl and toss them with half of the vinaigrette (warm beets absorb more vinaigrette). Taste for seasoning and add more salt and pepper if needed.
3. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.