1 bunch of beets (gold and red if available) - about 4 or 5 medium sized, scrubbed clean
2 large navel oranges, peels cut off with a small small knife and sliced
1 bunch of arugula leaves, cleaned, and any thick stems removed
Several thin slices of red onion
optional 1/4 cup chopped walnuts
3 Tbsp white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste
1 Cook the beets:
Wrap the unpeeled beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. They should be fork tender.
After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them.
2 Make the dressing: While the beets are cooking, make the dressing by putting all of the dressing ingredients into a jar.
Seal and shake until the dressing is well blended.
3 In a serving bowl, combine all the salad ingredients. Add desired amount of dressing over salad, gently toss to coat and refrigerate for 15 minutes. This allows the flavors of the vinaigrette to meld into the beets and gives extra flavor.