Citrus Beet Salad
4 medium sized beets (greens removed)
2 large oranges (peel and cut the oranges into round slices)
1 bunch of arugula (stems removed)
1/2 of a red onion (sliced into thin half rings)
1/4-1/3 cup walnuts
1/4 cup champagne OR white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
sea salt and pepper, to taste
Bring a large pot of salted water to a boil. Add in beets (with their skins on) and cook until they are fork-tender, about 30-35 minutes. Drain, allow beets to cool to room temperature and then carefully remove the skins. Cut the beets into slices and then set aside.
In a mixing bowl, whisk together all of the dressing ingredients until well blended. Add in the cooked, sliced beets and toss to coat. Let beets marinate in the dressing mixture for 30 minutes at room temperature.
Arrange the arugula onto a large serving platter or individual serving plates, and add the marinated beets on top. Evenly top with the orange segments, sliced red onions and walnuts and serve. Makes 4 servings.