Beet and Strawberry Salad with Arugula and Poppy Seed Dressing

For the salad:

3 medium red beets, Olive oil, for drizzling

3 medium yellow beets

4 cups strawberries, hulled and quartered

6 ounces baby arugula

3 ounces goat cheese, crumbled

Preheat the oven to 425°F. Place the red beets on a 12-inch piece of aluminum foil, drizzle with the olive oil, and wrap into a tight packet. Repeat with the yellow beets to make two big packets. Place the packets directly on the middle rack of the oven and bake for 1 hour, or until the beets are soft when pierced with a knife. Remove from the oven and set aside until the beets are cool enough to touch.

Remove and discard the skins and cut the beets into 1-inch cubes. In a large bowl, combine the beets, strawberries, and arugula and drizzle with the desired amount of dressing. Toss to coat and place on a serving platter or in a glass bowl. Top with the crumbled goat cheese and serve at room temperature.

For the poppy seed dressing:

1 cup sliced strawberries

2 tablespoons sugar

1/3 cup apple cider vinegar

1⁄3 cup extra virgin olive oil

1 tablespoon poppy seeds Kosher salt and freshly ground black pepper, to taste

In a blender, combine the strawberries, sugar, and vinegar. Blend on low, and then, with the machine running, slowly add the oil until all of the oil is incorporated. Pour the dressing into a bowl, stir in the poppy seeds, taste, and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

(serves 6)