Prep Time: 15 min
Cook Time: 30 - 60 min

Servings: 10 - 12

Ingredients for Vinaigrette

1 small shallot, peeled and cut into large chunks
1 clove garlic, chopped
1/2 cup orange juice (preferably fresh squeezed)
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Dijon mustard
squeeze of fresh lemon
1 tablespoon honey
1/4 cup extra virgin olive oil

Ingredients for Salad

10 medium sized beets (mix red, yellow and orange varieties)

olive oil
12 oz. arugula

1 cup chopped walnuts

1/2 cup goat style cheese, crumbled
Orange segments for garnish

salt and pepper to taste

Steps

Make Vinaigrette

1. Place shallot, garlic, orange juice, vinegar, salt, pepper, mustard, lemon juice, and honey in the blender. Blend until the shallot is very finely chopped. Slowly drizzle in olive oil as you continue to blend. Keep refrigerated until ready to use.

Make Beet Salad

1. Place the beets into a dutch oven or oven safe pan with a lid. Preheat the oven to 400 degrees F.  Drizzle the beets with olive oil and place the lid on top.

2.  Roast in the oven, covered, until tender. Smaller beets will take about 30 minutes, while big beets can take up to 60 minutes. Cook until a sharp knife can be easily inserted.

2. Allow the beets to cool enough to handle. Slip the skins off under cool running water. Cut into wedges.

3. Place arugula in a large salad bowl and toss with desired amount of vinaigrette dressing. Arrange orange and beet pieces on top. Sprinkle the salad with walnuts and cheese and serve!

Recipe By: Chef Lou DiBennedetto of Perfectly Seasoned Chef