No, of course I don't love beets! Who does? Okay, I know some of you do, and would eat them no matter how they are prepared. But, for most of us, hearing the words, "beet salad" brings memories of canned, pickled beets glowing on our school lunch trays. This roasted beet and arugula salad with goat cheese is the complete opposite.

This is a great spring salad. The real secret is roasting the beets, which intensifies the sweet, earthy flavors. The other trick is using golden beets, who's sunny hue will not remind you of those untouched beets from years past. This salad is hearty enough to serve as a main course, but also works perfectly as a side dish. Enjoy!

Photo © John Mitzewich