Roasted “arnold Farm” Beet Salad With Arugula and Goat Cheese

• mixed yellow and red baby beets1 lb
• olive oil↗3 tablespoons
• garlic cloves, chopped↗2
• fresh thyme sprigs↗2
• bay leaf↗1
• salt and pepper
• olive oil, divided use↗2 1⁄2 tablespoons
• chopped fresh parsley1 tablespoon
• chopped fresh marjoram1 tablespoon
• goat cheese↗8 ounces
• arugula, thoroughly washed↗8 ounces

Step-by-step instructions

1. 1

   Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.

2. 2

   Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.

3. 3

   When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.