Roasted Beet Salad with Goat Cheese & Chickpeas

Roasted Beet, Chickpea & Goat Cheese Salad
Serves 6
4 small beets, washed & leafy tops removed
3 cups arugula
2 1/2 cups canned chickpeas, drained & rinsed
8 oz Woolwich Dairy herbed goat cheese, crumbled
Maldon sea salt, for garnish
3 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper, to taste

Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl. To make the vinaigrette, add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. To serve, arrange the arugula, beets, goat cheese and chickpeas on a serving dish and drizzle with the remaining dressing. Garnish with a sprinkle of Maldon sea salt for a little extra zing.


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