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.

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

　　Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

Nutrition Per Serving

　　7.2 g fat

　　2.2 g saturated

　　18.9 g carbohydrates

　　5.7 g fiber

　　5.7 g protein

　　#### Nutritional analysis provided by Self