Simple salad with arugula and yellow beets. Add a protein like chicken or bacon to make this a main course dish.
Preheat the oven to 400 F
Cut the tail and top off of the yellow beets and wrap them together in foil. Place them on a baking tray and put them in the oven for a hour or until fork tender.
Remove the beets from the oven and unwrap them and allow them to cool to room temperature.
Using a paper towel or your bare hands peel the skin off of the beets.
Slice the beets into ΒΌ inch slices.
In a bowl toss the arugula with 2 tbsp of dressing and chopped walnuts.
Transfer the dressed arugula to a serving plate and top with the sliced beets.
The vinaigrette will taste like it's too tangy if you follow the recipe but on the salad the beets will balance it out.