Beet, Orange and Arugula Salad

• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon balsamic vinegar
• 1 tablespoon sherry vinegar or red wine vinegar
• Salt and freshly ground pepper to taste
• 3 tablespoons grapeseed oil or sunflower oil
• 1 tablespoon extra virgin olive oil
• 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
• 1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
• 4 cups wild or baby arugula
• 2 tablespoons chopped cilantro
• 1/4 cup chopped walnuts (1 ounce)

1. In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils.
2. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
3. Toss the beets with 1 tablespoon of the dressing.
4. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl.
5. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing.
6. Top with the cilantro and walnuts, and serve.

freshly squeezed orange juice, balsamic vinegar, sherry vinegar, salt, grapeseed oil, extra virgin olive oil, beets, oranges, wild, cilantro, walnuts

Taken from cooking.nytimes.com/recipes/1015857 (may not work)