Roasted Beet Salad

• 1 cup arugula
• 4 beets
• 1/8 cup red onion, sliced thin
• 1/2 orange, segmented & juices reserved
• 2 teaspoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon walnuts, chopped
• 3 ounces goat cheese, crumbled
• salt and pepper

1. Preheat oven to 375.
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. Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
4. Combine sliced beets, orange segments, red onion and dressing in a bowl.
5. Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.

arugula, beets, red onion, orange, balsamic vinegar, olive oil, walnuts, goat cheese, salt

Taken from www.food.com/recipe/roasted-beet-salad-420222 (may not work)