Roasted Beet Salad - cooking recipe

Ingredients

1 cup arugula
4 beets
1/8 cup red onion, sliced thin
1/2 orange, segmented & juices reserved
2 teaspoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon walnuts, chopped
3 ounces goat cheese, crumbled
salt and pepper

Preparation

Preheat oven to 375.
Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
Combine sliced beets, orange segments, red onion and dressing in a bowl.
Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.