Roasted Beet And Arugula Salad

• 6 medium beets, scrubbed (3 lbs.)
• 3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
• 4 bunches fresh arugula
• Dressing
• 1/4 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon thawed frozen apple juice concentrate
• 1/3 cup finely chopped shallot (2 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/3 cup vegetable oil

1. Preheat oven to 400u0b0F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
2. Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
3. Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
4. When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
5. To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

beets, walnuts, arugula, dressing, cider vinegar, mustard, apple juice concentrate, shallot, salt, fresh ground pepper, vegetable oil

Taken from www.food.com/recipe/roasted-beet-and-arugula-salad-296267 (may not work)