Arugula, Beet, and Goat Cheese Salad

1. Toast 1/2 cup walnuts on baking sheet in 350 oven for 10min. Let cool and then finely chop. Set aside.


2. Whisk together 1 tbsp finely chopped shallot, 2 tbsp red wine vinegar, 2 tbsp orange juice, and 3 tbsp olive oil.


3. Pour 1/3 of dressing (step 2) over 15oz of beets, sliced into 1/2-inch wedges. Toss to coat. *I roasted my beets rather than using canned. Remove the greens and scrub the beets. Wrap 2-3 beets in foil packets and place on a baking sheet. Bake in a preheated oven at 450 for 45min-1hr. Cool the beets in the foil, then rub off the skins. Easy but pretty messy. Gets that bright pink-red beet goo under the nails.


4. Form 6oz of room temperature goat cheese into 12 equal balls. Roll the balls in the walnuts to coat completely. Gently press with fingers to flatten into disks.


5. Combine 8 oz arugula and 2 oz torn frisee in a bowl. Drizzle the green with the remaining dressing, toss to coat, and serve with some of the sliced beets and 3 goat cheese disks. *I don't really care for frisee so I just used arugula.

Original recipe in "Everyday Food" from the kitchens of Martha Stewart Living.