Beet Salad with Honey Mustard Vinaigrette

Scrub beets with a stiff vegetable brush but do not peel any of the layers away. Cut away the stem end and the leafy end. Coat with olive oil and salt and pepper. Wrap in foil and roast at 400ºF for 45–60 minutes or until tender. Once cooled, hold the beet cradled in a paper towel in one hand. Using another paper towel in your other hand, peel away the first layer of the beet. Chop into small bite size pieces

Grab a small bowl and whisk cider vinegar, honey, Dijon mustard and olive oil to make the vinaigrette. Season with salt and pepper to taste.

In a large bowl, combine arugula and baby spinach, carrots, red onion, almonds and sliced beets. Drizzle with the vinaigrette and serve immediately.