Roasted Beet and Wilted Greens Salad W/ Orange Vinaigrette

• 12 vidalia onion, cut into thin slices
• 2 -3 bunches arugula
• 6 beets, bulbs
• 2 -3 teaspoons olive oil
• salt and pepper
• 2 teaspoons grated orange zest
• 3 tablespoons red wine vinegar
• 13 cup olive oil
• additional salt and pepper
• 1 teaspoon olive oil, additional

1. Preheat the oven to 350 degrees F. Rinse and peel beets and slice into wedges.
2. Drizzle with oil and sprinkle with Salt and pepper.
3. Wrap the beets in aluminum foil.
4. Place them directly on the center rack and bake about 25-30 until tender when pierced and slightly carmelized.
5. Reserve the juices in the bottom of the foil.
6. Rinse and dry the arugula.
7. Cut the leaves into strips.
8. Make the vinaigrette:
9. Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
10. Place the arugula in a frying pan, on medium heat with the additional olive oil.
11. Stir in the warm oil till just wilted (about 2 - 3 minutes)
12. Combine the beets, onion, arugula and dressing in a large bowl and toss.

vidalia onion, arugula, beets, olive oil, salt, orange zest, red wine vinegar, olive oil, salt, olive oil

Taken from www.food.com/recipe/roasted-beet-and-wilted-greens-salad-w-orange-vinaigrette-129884 (may not work)