Truffula Original Cultured Cashew Jar, or Truffula Cracked Peppercorn Wheel
Salt and pepper
Preheat the oven to 400°F.
Scrub the beets and wrap each in parchment paper before placing beets on a baking sheet and roasting until fork tender (around 45 minutes to an hour). Allow beets to cool long enough to handle, then peel and cut into wedges.
To make the vinaigrette, whisk together oil, balsamic reduction, 1 tbsp of fresh herbs, salt, and pepper. In a large bowl, add arugula and toss with the vinaigrette to coat. Top with beets and dollops or slices of Truffula. Sprinkle with remaining herbs and serve.