Roasted Beet and Arugula Salad with Three Citrus Vinaigrette and Chevre

This is a recipe that I have not tried but want to.

1 lb assorted beets
1 c fresh orange juice
1/2 c fresh lemon juice
1/2 c lime juice
1 Tbs fresh herbs (no idea which ones-perhaps thyme, basil, oregano)
2" piece of ginger, sliced
1 Tbs Dijon mustard
3/4 olive oil
salt and pepper to taste
1/2 lb baby arugulaw
fresh chevre

1. Clean, peel, and slice beets. Roast in a 350 degree oven in covered pan for 45 minutes or until tender. Allow to cool.

2. Add juices and ginger to pan and simmer for about 30 minutes until juices are reduced to syrup. Allow to cool. Mix juices with other ingredients (through salt and pepper) to make vinaigrette.

3. Mix beets with some dressing and arrange on individual plates.

4. Mix arugula with some dressing and arrange in the middle of the beets on top. Crumble the chevre (goat cheese) around the salad and drizzle with more dressing.

5. Garnish with additional black pepper.