Roasted Beetroot Salad

1.Preheat the oven to 400°F (200°C).

2.Wash the beetroots thoroughly under running water, scrubbing off any dirt. Trim off the beetroot stems and leaves.

3.Place each beetroot on a separate sheet of aluminum foil. Drizzle each beetroot with olive oil and wrap them tightly in the foil.

4.Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

5.Remove the beetroots from the oven and let them cool.

6.Once cooled, peel the skins off the beetroots using your hands or a knife. Cut the beetroots into bite-sized chunks.

7.In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make a dressing.

8.In a large mixing bowl, toss the arugula with the dressing until evenly coated.

9.Divide the dressed arugula onto serving plates.

10.Top the arugula with the roasted beetroot chunks.

11.Sprinkle crumbled goat cheese and chopped walnuts over the salads.

12.Serve the roasted beetroot salad immediately and enjoy!