Roasted Beet Salad

1. 1

   Preheat oven to 375.

2. 2

   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.

3. 3

   Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.

4. 4

   Combine sliced beets, orange segments, red onion and dressing in a bowl.

5. 5

   Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.

No additional tips available.