Beet Salad with Arugula and Balsamic Vinaigrette

This roasted Beet Salad with arugula and balsamic vinaigrette is the perfect salad for Fall or Winter. It is the perfect blend of fresh arugula with sweet roasted beets, crunchy pecans, and creamy cheese. (P.S. You can use goat cheese or feta!) You’ll want the balsamic vinaigrette on all of your Autumn salads!

• 6 medium, 2 lbs beets
• 5 oz 6 cups baby arugula, rinsed and spun dry
• 4 oz or 1/2 cup feta cheese, diced or crumbled
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries

• 1/2 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard, we love Grey Poupon brand
• 1 garlic clove, pressed or finely minced
• 1/4 tsp salt
• 1/8 tsp black pepper