Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

INGREDIENTS

1 lb

red, yellow and/or candy-striped beets, rinsed, trimmed and halved

2 tbsp

extra virgin olive oil

9 cups

arugula, watercress, baby spinach and/or mesclun

8 - ounce log goat cheese

1/3 cup

broken walnuts, toasted

Lemon Vinaigrette (recipe follows)

1/2 cup

olive oil

1 tsp

finely shredded lemon peel

1/3 cup

lemon juice

4 cloves

garlic, mnced

1 tsp

sugar

1/4 tsp

salt

1/4 tsp

ground black pepper