Roasted Vegetable & Arugula Salad

A friend of mine brought home boxes of organic produce after visiting a friend's farm in Chilliwack. I happily took some of those veggies off her hands after she offered. Actually, she begged since there was so much! Among those veggies were potatoes, beets and carrots, which I used for this salad.

2-3 beets
small bunch of carrots, cut 1.5" diagonally
2-3 red or other small potatoes, diced
bunch of arugula (or spinach)
crumbled blue cheese
olive oil
s&p
basic vinaigrette (3:1 oil:vinegar)

Preheat the oven to 425F. Trim the bottom of the beets and leave a little stem on the top. Wrap them tightly in aluminum foil and place on a baking sheet. Bake for an hour. Remove from oven, let cool and then peel the skins and cut into wedges or dice it up. While the beets are cooling, toss the diced potatoes and carrots in some olive oil and s&p and bake for 30 minutes. Then add the chopped up beets to the potatoes and carrots and bake for another 10-15 minutes.

Toss veggies with arugula and vinaigrette, and add crumbled blue cheese.

Serves 2.