Roasted Beet and Goat Cheese Salad
| dish: salad|
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You should be able to slip them off easily.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest-will keep 1 week in the refrigerator). Toss & top with goat cheese.
Adapted from SELF, July 2010, by Merritt Watts and Chef Hari Pulapaka from Cress Restaurant in DeLand, Florida