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1
Preheat the oven to 400.
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2
Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes.
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3
Place the carrots and beets in separate pie pans.
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4
Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil.
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5
Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves.
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6
Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets.
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7
Let cool.
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8
Discard the herbs and garlic.
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9
Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil.
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10
Stir in the orange zest; season with salt and pepper.
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11
Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith.
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12
Slice the oranges crosswise.
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13
Peel the beets and thinly slice them crosswise.
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14
Arrange the beet slices around the edge of a large platter.
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15
Scatter the oranges and carrots over the beets.
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16
Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
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17
In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper.
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18
Mound the arugula in the center of the platter.
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19
Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.
