Ingredients:

1 lb golden beets (can substitute red or use a combination)

3 cups arugula or mixed salad greens, washed

½ cup thinly sliced red onion

1 large orange, peeled and segmented, with ­membranes removed

¼ cup crumbled  goat cheese

4 T almonds, toasted

Dressing

1 t orange zest

1 T orange juice

2 T champagne vinegar

1 T olive oil

1 t Dijon mustard

1 t honey

1 T finely minced shallots  (spring onions can be used)

¼ t salt

freshly ground pepper

Directions

1. Preheat oven to 400ºF. Remove greens and root tips, then scrub beets with a vegetable brush. Wrap each beet in aluminum foil and place all in a roasting pan. Cook 45 minutes or until tender. When cool enough to handle, rub off skins and cut beets into bite-size pieces.
2. Make dressing: Combine all ingredients in a jar and shake well, or whisk together in a bowl. Set aside.
3. Evenly divide arugula among six salad plates. Top with beets, onion, orange, cheese, and almonds. Drizzle with dressing and serve.