1 pound baby beets, trimmed of roots and washed clean
5 tablespoons olive oil
Salt and pepper to taste
6 oz local fresh chevre, separated
8 oz baby arugula, separated
½ cup toasted pumpkin seeds, separated
2 tablespoons sherry vinegar
To prepare the beets, preheat the oven to 350 degrees, lay two 1 foot square pieces of aluminum foil on a work surface and place 8 oz of beets on each one. Drizzle each package with 1 tablespoon of olive oil and season with salt and pepper. Fold and seal tightly and place in oven, roast for 25-30 minutes or until a knife pierces beets easily.
When the beets are done, let cool, then peel by rubbing them with a dry towel. Cut the beets into quarters. To assemble the salad, place the beets in a large mixing bowls and crumble in 5 ounces of the goat cheese, 7 ounces of the arugula and ¼ cup of the pumpkin seeds. Drizzle in olive oil and vinegar and season with salt and pepper. Place in a serving bowl and top with remaining goat cheese, arugula and pumpkin seeds.