Ingredients

1 lb roasted beets

5 oz Arugula (about 6 cups)

½ cup

crumbled feta cheese

½ cup candied or toasted walnuts

2 blood oranges or navel oranges (segmented)

ORANGE WALNUT VINAIGRETTE:

½ cup good-quality roasted walnut oil

¼ cup extra-virgin olive oil

1 Tbsp orange or blood orange juice

1 tsp finely grated orange zest

5 Tbsp sherry vinegar

2 tsp Dijon mustard

1 Tbsp finely minced shallots

¼ tsp salt

¼ tsp freshly ground pepper

Preparation

Cut the beets in half or quarters (if you’re using larger beets, cut into 1/2-inch dice) so they’re bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.) Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on the greens and sprinkle them with the feta and nuts. Serve immediately.