Mustardy Beets with Goat Cheese & Hazelnuts Kit

What You Get

Golden beets

Roasted scallion vinaigrette

Whole-grain mustard

Lemon

Washed arugula

Toasted, chopped hazelnuts

Goat cheese

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line a sheet tray with parchment or foil.

Step 2

Trim the beets, cutting them into bite-size wedges, leaving the skin on. In a bowl, toss them with ¼ cup olive oil and season with salt. Arrange on the prepared pan and roast until the beets are soft when pierced with a paring knife, about 40 minutes. Let cool completely, 10 minutes.

Step 3

In a large bowl, whisk together 3 tablespoons vinaigrette, 2 tablespoons mustard, and the juice of ½ lemon. Add the cooled beets and toss to coat. Fold in 2 handfuls of the arugula last. Season with salt and pepper to taste.

Step 4

Arrange the beets on a platter. Scatter with the hazelnuts, crumble the goat cheese over the top, and serve.