• Preheat oven to 400°.
• Wrap washed beets in foil tightly, set on a pan and let them roast for about 50 minutes to an hour.
• Let them cool in the foil for at least 30 minutes or so.
• When cool enough to handle, unwrap the tinfoil partially and use the foil to rub off the beet skin. Red beets will leave a temporary stain so wear plastic gloves or use tinfoil carefully.
• When all the skin is off, cut the beets in slices or chunks as you wish.
• For dressing, whisk together lemon juice, olive oil, mustard, salt, and pepper. Dip a piece of arugula into your dressing to taste and add more seasoning as desired.
• For almonds: Heat 1 teaspoon of olive oil in a pan and add almonds, stirring gently until almonds are evenly browned.
• I like to add dressing a few spoons at a time to a whole bowl of greens to make sure all the greens are coated, save extra dressing to pass if you'd like.
• Assemble salads with dressed greens, almonds, goat cheese, and sliced beets.

Optional: Add roasted chicken or put a fried egg on top! (How to make an over-easy egg!)

Makes about 4-5 lunch size salads!