Name: Roasted Beet and Goat Cheese Salad
Yield: Makes 4 servings
Ingredients: 16 ounces (about 4) medium golden and/or red beets; 1/4 cup grapeseed oil; 1/4 cup sherry vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon dark sesame oil; 2 cups arugula; 2 medium vine-ripened tomatoes, cut into thin wedges; 1 fennel bulb, trimmed and thinly shaved; 2 ounces goat cheese, crumbled

Image may contain Plant Food Produce Vegetable and Arugula

Roasted Beet and Goat Cheese SaladKana Okado

Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade dressing he created stays fresh in the fridge for a week.

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