Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 garlic clove finely minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Veggie Box Beets
5 oz (6 cups) baby arugula, rinsed and spun dry
1/2 cup pecans
1/2 cup dried cranberries
1/2 cup feta cheese

1/2 cup extra virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove finely minced 1/4 teaspoon salt 1/8 teaspoon black pepper 5 oz (6 cups) baby arugula, rinsed and spun dry 1/2 cup pecans 1/2 cup dried cranberries 1/2 cup feta cheese

Preheat oven to 400 F. Line a baking sheet with foil. Wrap each beet in a sheet of foil. Bake in oven for about an hour. Remove from oven, allow to cool, then peel skin and slice into halves then wedges.
Toast 1/2 cup of pecans in a dry skillet, tossing until golden. Add arugula to large mixing bowl, along with beets, cheese, pecans, and cranberries.

Balsamic Vinaigrette Dressing:
In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well to combine and add to the salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.