Roasted Beet And Wilted Greens Salad W/ Orange Vinaigrette

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 vidalia onion, cut into thin slices
• 2 -3 bunches arugula
• 6 beets, bulbs
• 2 -3 teaspoons olive oil
• salt and pepper
• 2 teaspoons grated orange zest
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• additional salt and pepper
• 1 teaspoon olive oil, additional

Recipe

• 1 preheat the oven to 350 degrees f. rinse and peel beets and slice into wedges. drizzle with oil and sprinkle with salt and pepper.
• 2 wrap the beets in aluminum foil. place them directly on the center rack and bake about 25-30 until tender when pierced and slightly carmelized. reserve the juices in the bottom of the foil.
• 3 rinse and dry the arugula. cut the leaves into strips.
• 4 make the vinaigrette:
• 5 add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
• 6 place the arugula in a frying pan, on medium heat with the additional olive oil. stir in the warm oil till just wilted (about 2 - 3 minutes)
• 7 combine the beets, onion, arugula and dressing in a large bowl and toss.