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Roasted arnold Farm Beet Salad With Arugula and Goat Cheese

1 lb mixed yellow and red baby beets
3 tablespoons olive oil
2 garlic cloves, chopped
2 fresh thyme sprigs
1 bay leaf
salt and pepper
2 12 tablespoons olive oil, divided use
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh marjoram
8 ounces goat cheese
8 ounces arugula, thoroughly washed


Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly. Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature. When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.

Source: www.food.com