Roasted Beet, Radish, and Fennel Salad

– The Garden Café –

Indgredients:
  • 3 beets
  • 6 radishes, thinly sliced
  • 2 cups fennel, diced
  • 2 oz. goat cheese
  • 1 cup arugula
  • 2 tbsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
Directions:
  • Preheat oven to 425°. Wrap beets in foil and bake 45-60 minutes.
  • Remove from oven, cool. Slice thinly.
  • Whisk vinegar and olive oil in a small bowl.
  • Combine all ingredients in a large bowl. Add the vinegar and olive oil mixture.