Roasted Beet & Citrus Salad

Ingredients

• 4 medium beets
• 2 oranges
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper to taste

Method

1. 1

   Preheat oven to 400°F. Wrap beets in foil and roast 45-50 minutes until fork-tender, then cool, peel, and slice.

2. 2

   Cut the top and bottom off each orange, then slice downward following the curve of the fruit to remove the peel and white pith completely. Cut between the membranes to release clean segments — this 'supreme' technique keeps the salad from tasting bitter the way a rough-chopped orange with pith attached would.

3. 3

   Toast walnuts in a dry skillet 2-3 minutes until fragrant.

4. 4

   Whisk olive oil and balsamic vinegar for the dressing.

5. 5

   Arrange arugula, sliced beets, and orange segments on a platter, scatter walnuts, and drizzle with dressing.