Arugula, Beet, and Goat-Cheese Salad

1. 1

   Scatter the walnuts on a baking sheet; toast in a 350F oven, tossing once, until golden brown and fragrant, about 10 minutes.

2. 2

   Let cool, then finely chop and place in a shallow dish.

3. 3

   In a small bowl, whisk together the shallot, vinegar, orange juice, and oil; season with salt and pepper.

4. 4

   Place the beets in a small bowl.

5. 5

   Pour one third of the dressing over the beets; toss to coat.

6. 6

   With your hands, form the goat cheese into 12 equal balls.

7. 7

   Roll the balls one at a time in the walnuts, turning to coat completely, then gently press with fingers to flatten into disks.

8. 8

   Place the arugula in a large bowl.

9. 9

   Tear the frisee into large pieces, and add to the bowl.

10. 10

    Drizzle the greens with the remaining dressing, and toss to combine.

11. 11

    Divide among 4 plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.

12. 12

    To roast, wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil; place on a baking sheet, and bake in a preheated 450F oven until the beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size.

13. 13

    Cool the beets in the packets, then rub off the skins.

* Per serving · 4 servings · Values may vary.

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