Arugula, Beet, and Goat Cheese Salad

adapted from Martha Stewart
Serves 4

1 tablespoon finely chopped shallot or green onion
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
3 tablespoons extra virgin olive oil
Sea salt and ground pepper
3 medium beets, roasted, peeled, cut into 1/2-inch wedges or dice*
1/2 cup toasted walnuts, chopped
6 ounces feta cheese
8 ounces (1 bunch) arugula, stemmed and washed well
4 cups baby mixed greens

In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat. Place arugula and greens in a large serving bowl. Pour in dressed beets and toss. Top with crumbled feta and walnuts. Serve immediately.

*To roast the beets, preheat oven to 450 degrees. Wash beets and cut into 1/2 inch wedges or dice. Toss with 1 – 2 tablespoons olive oil. Place beets in a single layer on a baking sheet androast in oven for 20-25 minutes or until tender.

Toasting brings out the avor of nuts. Scatter walnuts on a baking sheet; toast in a 350-degree oven, tossing once, until golden brown and fragrant,about 10 minutes.