• 1 bag (5 oz.) arugula
• 1 bunch beet roots
• 3/4 cup crumbled goat cheese or feta
• Vinaigrette dressing (to taste)
• 1/3 cup toasted Marcona almonds (any nut will do)

Roast beets for about 40 minutes at 375 degrees, until soft. Let cool, then peel. Chop into cubes, and sprinkle over arugula. Top with crumbled cheese, toasted nuts, and toss with dressing.