Balsamic Roasted Beet Salad

Ingredients:

• 8 medium sized beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 tsp. Dijon mustard, such as Grey Poupon
• Kosher salt
• Freshly ground black pepper
• 4 oz. baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 4 oz. soft goat cheese, such as Montrachet, crumbled

Directions:

1. Preheat oven to 400℉.
2. Wrap beets individually in aluminum foil and place on sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small knife inserted in the middle indicates that they are tender.
3. Unwrap each beet, set aside for 10 minutes until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board (wear gloves to prevent staining your hands). 
4. Meanwhile, whisk together vinegar, olive oil, mustard, and salt and pepper to taste. (Ina says 2 teaspoons salt and 1 teaspoon pepper--maybe start out with a little less.)
5. While the beets are still warm, cut each one in half , then each half into 4-6 wedges and place into large mixing bowl. Toss the beets with 1/2 the vinaigrette (warm beets absorb more vinaigrette). Add 1 teaspoon salt and 1/4 teaspoon pepper. Taste for seasoning.
6. Place arugula in separate bowl and toss with enough vinaigrette to moisten. Place arugula on a serving platter and arrange 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.

Submitted by Anna Restivo from http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-beet-salad-recipe