Roasted Beet Salad

This is seriously yummy.  I think it is my new favorite salad.

Roasted Beet Salad with Arugula


Nouns-
4 medium-sized beets, trimmed and peeled
1 container baby arugula
3 oz chevre, crumbled
1/2 cup walnut or pecan pieces (plain or candied)
1 navel orange
3 tbsp olive oil
3 tbsp white balsamic vinegar
1 tbsp honey
1-2 tbsp orange juice
salt and pepper to taste

Verbs-
Preheat oven to 350.  Slice the beets and toss them in a little oil and salt.  Roast them in an oven-safe pan for 45 minutes or until fork-tender.  Set aside.  Peel and section the navel orange, then slice the sections.  In a jar with a lid, mix the vinegar, honey, juice and oil together, then shake vigorously with the lid on to combine.  In a large bowl, combine the arugula, orange pieces, nuts and chevre.  Then toss with the dressing mixture.  Serve the tossed salad over the sliced beets.  Yummmmmm,