from “Food To Live By”
1 pound roasted baby beets, at room temperature
About 1/3 cup Orange Walnut vinaigrette (recipe follows) or balsamic vinaigrette
5 ounces (about 6 cups) baby arugula, rinsed and dried if needed**
2 blood oranges or navel oranges, segmented
¼ cup (1 ounce) crumbled feta or goat cheese
½ cup toasted walnuts or pecans
**because this recipe calls for so much arugula, feel free to substitute some with the lettuce from your box- this will make for a milder salad as well, since the arugula is pretty spicy.
- Cut the roasted beets in half or quarters so that they are bite sized. (you can do this before or after you roast them). Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss to coat. This step can be done up to a day in advance, if desired.
- Immediately before serving the salad, place the arugula and lettuce in a large salad bowl. Add about 3 tablespoons of the vinaigrette. More can be added if desired.
- Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on top of the greens and sprinkle the cheese and walnuts over the top. Serve immediately.