Step 1

Cut the beet greens off of the beets and set aside. Scrub the beets and potatoes well and then dice them.

Step 2

Place the diced beets and potatoes in a large pot and cover with water. Bring to a boil. Boil 5 minutes, or until just fork tender. Strain and let cool slightly.

Step 3

Meanwhile, make the dressing. Combine the tarragon, vinegar, olive oil and shallot in a jar with tight fitting lid. Shake until emulsified. Set aside.

Step 4

Meanwhile, prepare the greens. Wash and chop the beet greens into bite sized pieces and combine with arugula in a large salad bowl.

Step 5

Add the beets and potatoes to the greens along with the goat cheese and seeds. Give the jar of dressing a good shake and then pour 2/3 of the dressing onto the salad. Season with a pinch of both salt and pepper and then toss to combine.

Step 6

Taste the salad and add more dressing if desired. Add more salt and/or pepper if desired as well. Serve immediately.