Ingredients

Scale

For the dressing:

1 medium shallot, minced

2 Tbls. sherry vinegar

1 Tbls. fresh lemon juice

1 tsp. Dijon mustard

1⁄2 cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper, to taste

For the salad:

4 beets (or store-bought pickled beets for shortcut)

1⁄4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

1⁄3 cup walnuts

1 bunch arugula, trimmed and torn

1 orange, peeled, segmented, and segments cut in half

4 ounces goat cheese (preferably Stickney Hill)

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Instructions

Stir shallot, vinegar, lemon juice, and Dijon in a small bowl. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season with salt and pepper. Cover and chill dressing in an airtight container for up to 1 week.

Preheat the oven to 400°F. Remove tops and the roots of the beets and peel each with a vegetable peeler. Cut the beets in half (large ones in quarters). Toss with olive oil and salt and pepper. Roast 35 to 40 minutes until beets are tender. Remove from oven and let cool.

While beets are cooling, heat a sauté pan to medium-high heat and add walnuts. Toast, stir- ring frequently, for about 5 minutes.

To assemble salad, lay a bed of arugula leaves on a serving plate. Slice beets thin and lay them overlapping on the arugula. Next, sprinkle walnuts, orange segments, and goat cheese over beets. Pour dressing over the top and serve.