Orange, Beet, and Arugula Salad

• 4 small uncooked beets, red, and/or golden, leaves and stems cut off, beets scrubbed

• 6 cup(s) arugula, baby leaves

• 2 medium oranges, navel, peel and pith removed, sliced

• 1/4 cup(s) fresh orange juice

• 1/4 cup(s) uncooked shallots, minced

• 2 Tbsp olive oil

• 1 Tbsp red wine vinegar

• 1/2 tsp sea salt

• 1/4 tsp black pepper, freshly ground

• 1/2 cup walnuts

Preheat oven to 400°F.

Place beets on a large piece of aluminum foil. Fold foil to form a tightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.

Cool beets slightly. When cool enough to handle, rub off skins with your fingers or a small knife; thinly slice.

In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper. Add arugula to bowl; toss to coat.

Top arugula with oranges and beets. Gently toss to coat. Top with walnuts.