Roasted Beet & Arugula Salad

Arugula or Spring Mix
4 baby beets (or more depending on how baby they are. Save the tops for another dish!)
1 naval orange (save a slice or two for the dressing)
Cheese – i.e. crumbled goat cheese, cubed or crumbled feta…
roasted pine nuts (optional)

1 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
cracked pepper and Kosher salt

Take your baby beets, wrap them in parchment paper, then foil and bake them in the oven for about 15-20 minutes.
Make your dressing: whisk together the ingredients and add the juice from 1 or 2 slices of the naval orange. Toss the salad mix with the dressing in a bowl.
Remove beets from oven and let cool for a few minutes. You can run them under water and then slip off the skin, or peel with a spoon. Cut into chunks and decorate your salad.  Top with orange chunks and cubed cheese. Sprinkle with toasted pine nuts if you have them. Delicious and great way to use the baby beets! Save the tops to saute in other dishes.

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