Roasted Beet and Arugula Salad


3 large golden beets (about 1 1/2 pounds)
3 tbsp olive oil
4 oz baby arugula leaves, washed (about 2 large handfuls)
1/2 cup chopped toasted pecans
1/4 cup rice vinegar
2 tbsp sherry vinegar
2 oz goat cheese
salt and fresh ground black pepper to taste


Preheat oven to 375 degrees F. Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance. With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.