Charred Beet Salad

Charred Beet Salad   (serves 2-4)  
from Jules Clancy at www.thestonesoupdiaries.com
 
1 bunch beets, trimmed & washed
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
2 handfuls arugula leaves
3oz fresh goats cheese
 
Preheat your oven to 400F. Wrap each beet in foil and bake for 45mins – 1hour or until beets are really soft.  Meanwhile fire up your BBQ or a frying pan.
 When the beets are tender, remove from the foil and squash them so they are about half their original height.
    Drizzle with oil and cook on a BBQ grill plate or in the frying pan for 4-5 minutes on each side until the beets are a little burned and charred in places.
Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.
    Scatter leaves over a serving platter. Top with hot beets, drizzle with dressing and finish with little chunks of the cheese.