Roasted Beet and Arugula Salad

Ingredients

• 6 medium beets (3 lbs), scrubbed
• ¾ cup shelled or chopped walnuts or pecans (scant 4 oz.)
• 4 bunches fresh arugula

Dressing

• ¼ cup cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp thawed frozen apple juice concentrate
• ⅓ cup finely chopped shallots (2 medium)
• ½ tsp salt
• ¼ tsp freshly ground pepper
• ⅓ cup olive or vegetable oil

Procedures

1. Preheat oven to 400 °F.
2. Line baking sheet with parchment or foil.
3. Pierce beets with a skewer or fork.
4. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1¼ to 1½ hours.
5. Set aside to cool slightly.
6. Keep oven on.
7. Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
8. Let cool; chop coarsely if necessary.
9. Trim, rinse and dry arugula, then tear into bite-size pieces.

Dressing

1. In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper.
2. Gradually whisk in oil.
3. Spoon half of dressing (about ⅓ cup) into small jar or bowl and set aside.

Salad

1. When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges.
2. Add to dressing in bowl and toss well to coat (if desired, marinate beets, covered, in the refrigerator up to 2 days) to serve
3. In large salad bowl, toss arugula, marinated beets and reserved dressing.
4. Sprinkle with toasted nuts and serve.