1 large beet
2 navel oranges, separate segments
15 ml olive oil
15 ml white wine vinegar
5 ml dijon mustard
– salt & pepper to taste –
2 bunches arugula
125 ml goat cheese, crumbled
Wrap beet lightly in aluminum foil and place on baking sheet. Cook in preheated 450 F (230 C) oven for 45 to 50 minutes. When cool to handle; remove skin by rubbing all over with paper towel. Cut beet in small wedges.
In a large bowl; add juice from one orange segment, oil, vinegar, mustard, salt and pepper. Whisk to combine. Add arugula and toss. Top with beet wedges, orange segments and goat cheese.
Serves 4