Beet Salad with Blackberry Balsamic

2 very large (like, monster-sized) red beets, peeled and diced bite-size (about 4-5 cups)
3 oranges + zest, peeled and diced bite-size
1 small jicama, peeled and diced bite-size
3 tablespoons blackberry balsamic vinegar
3 tablespoons extra virgin olive oil
pinch of salt
2-3 big handfuls baby arugula
4 ounces fresh goat cheese

Boil the peeled and diced beets until fork-tender.  Drain and cool to room temp while prepping the rest.

In a large bowl, combine the cooled beets, oranges, jicama, balsamic vinegar, olive oil, and salt and mix together briefly.  Refrigerate overnight, or serve immediately.  Upon serving, present over (or toss with) arugula and sprinkle with the goat cheese.

Other excellent additions would be:

cilantro
rasberries
walnuts
frisèe

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