6 medium beets, tops removed, leaving 1/4 inch of stems
2 tbsp lemon juice
1 garlic clove minced
1/4 tsp salt and pepper to taste
5 tbsp olive oil
4 cups mixed salad greens
2 cups arugula, torn into pieces
1 scallion, thinly sliced (sweet onions could work here)
1 cup crumbled goat cheese
1/4 cup chopped, toasted walnuts
Scrub beets well. Bring 6 cups water to boil and cook beets until tender (about 45-60 minutes). Drain and cool. Slip the skins off the beets. Cut beets into wedges or dice. Make dressing by whisking lemon juice, garlic, salt, pepper, and oil together. Pour three tbsp over beets and toss. Just before serving mix greens, arugula, scallions and remaining dressing, add beets, goat cheese, and walnuts on top of individual servings.