Arugula, Orange and Roasted Beet Salad

Instructions

1. 1

   Preheat oven to 400°F. Wrap beets in foil individually and roast for 50 minutes to 1 hour until tender. Cool for 10 minutes, then peel with a knife.

2. 2

   Whisk vinegars, olive oil, 2 tsp salt, and 1 tsp pepper for dressing.

3. 3

   Slice warm beets into 4-6 wedges. Toss with half the vinaigrette, 1 tsp salt, and 1/4 tsp pepper. Peel and cut oranges into 6-8 wedges.

4. 4

   Toss arugula and lettuce with remaining vinaigrette in a separate bowl.

5. 5

   Arrange greens on a platter; top with beets, oranges, walnuts, and goat cheese. Drizzle with additional vinaigrette and serve warm or at room temperature.