Golden Beet and Green Chile Pepper Salad

Directions

1. Prepare your beets: Preheat the oven to 400F. Scrub your beets then wrap individually and tightly in foil with a drizzle of olive oil. Cook 50 minutes, checking about half way through to make sure they aren't looking dried out (if so, splash with water and make sure foil is re-wrapped tightly). Remove from oven and once cool enough to handle, peel and chop into 1.5" cubes.
2. Prepare your seared peppers: remove stem, seeds and ribs and slice the pepper into 1" strips. Preheat a wok style pan over medium high, then add about 1 tablespoon of olive oil. Add the peppers in one layer and don't stir immediately - allow to blister/char. Sprinkle with salt and black pepper. Toss the peppers after a sear has developed and continue to cook for about 3 minutes total, tossing occasionally. About 30 seconds before the peppers are done, stir in rice wine vinegar (stand back unless you want a vinegar facial). When cool enough to handle, cut into 1.5” pieces.
3. Combine the beets and peppers with arugula, pepitas and goat cheese, crumbled into small bite sized pieces. Salt and pepper to taste. Dress to your taste with the Green Chile Vinaigrette below.
4. To make the vinaigrette, combine vinegar through honey and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify.