2 bunches baby beets with tops olive oil, for sprinkling 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard salt and pepper, to taste 3 tablespoons olive oil 1 bunch arugula -- stems removed 4 ounces plain goat cheese -- cut into 8 slices
Set the oven at 425 degrees. Scrub the beets under cold water. Cut off the greens, leaving 2 inches of the stem and 1 inch of the pointy root intact.
Place the beets in a baking dish so they fit snugly. Sprinkle with oil and cover with foil. Roast for 40 minutes, turning several times, or until the beets are tender when pierced with a skewer.
For the dressing: In a bowl, whisk together the vinegar, mustard, salt, and pepper. Whisk in the oil.
When the beets are cool enough to handle, slice off the stem and root ends. Rub your fingers all over the beets to peel off the skins. Slice the beets into 1/4-inch-thick rounds. Sprinkle with dressing.
Arrange the arugula leaves on individual salad plates and sprinkle with dressing. Arrange beets and 2 slices of goat cheese on each salad. Serve at once.
269 calories, 20 grams fat, 12 grams carbohydrates, 11 grams proteinper serving. This recipe is low in carbs.