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1
Preheat the oven to 400 degrees F.
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2
Trim the beets and place on a sheet of aluminum foil.
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3
Drizzle with olive oil and sprinkle with salt and pepper.
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4
Wrap the beets in the foil and bake until tender, about 45 minutes.
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5
When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
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6
For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat.
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7
Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes.
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8
Cool completely.
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9
Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl.
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10
Sprinkle with salt and pepper.
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11
Cut off both ends of the oranges.
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12
Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
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13
Mix together the arugula and onions in a large salad bowl.
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14
Divide the salad among 4 plates.
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15
Arrange the oranges and beets over each salad and drizzle with the dressing.
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16
Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.
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17
Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams
