• 6 Red Beets, scrubbed and trimmed

• 1 Tablespoon salt

• 1/2 Cup balsamic vinegar

• 1/2 Cup olive oil

• 2 Teaspoon Dijon mustard

• 2 Teaspoon salt

• 1 Teaspoon black pepper

• 4 Ounce Baby Arugula

• 1/3 Cup Marcona Almonds, roasted, salted

• 4 Ounce Soft Goat Cheese

Steps

1

Rinse beets, slice in half, and place in a large saucepan. Add 1 tablespoon of salt and cover with water by an inch.

2

Bring to a boil and cook until beets are easily pierced with a knife, about 25 to 35 minutes. Drain and rinse with cold water to stop cooking. Once cooled, peel beets.

3

When ready to cook start the Z Grill grill and set the temperature to Smoke setting and preheat, lid closed 10 minutes.

4

Place peeled beets directly on grill grate and smoke for 30 minutes. Remove from grill and cut into wedges.

5

Whisk together the balsamic vinegar, olive oil, dijon mustard, 2 teaspoons salt and 1 teaspoon pepper. Set aside.

6

Place beets into a mixing bowl and toss with half of the vinaigrette, taste and season with more salt and pepper if needed.

7

In a separate bowl, toss the arugula with the remaining vinaigrette and place on a serving platter.

8

Arrange the beets, almonds, and goat cheese on top and serve. Enjoy!