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
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
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.
Make dressing: Combine all ingredients in a jar and shake well, or whisk together in a bowl. Set aside.
Evenly divide arugula among six salad plates. Top with beets, onion, orange, cheese, and almonds. Drizzle with dressing and serve.