Serves 2.

For roasted beets:
1 bunch Red Dog beets, greens removed
1 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For vinaigrette:
1 garlic clove
1/2 cup packed Red Dog arugula
2 tablespoons white wine vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For salad:
1 cup packed Red Dog arugula
1 scallion, thinly sliced
1 tablespoon chopped parsley
1/4 cup crumbled goat cheese
1/4 cup chopped walnuts

Preheat the oven to 400 degrees F.

For the roasted beets: Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife. When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.

For the vinaigrette: Combine the garlic clove, arugula, white wine vinegar, olive oil, salt and black pepper in a food processor or blender. Puree until smooth and combined. Pour the vinaigrette into a large bowl.

For the salad: Stir the roasted beets into the vinaigrette. Then add arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.