Beet, Orange and Walnut Salad
1 orange zested and juiced
small red onion
thinly sliced into half moons
toasted and roughly chopped
Katz honey viognier vinegar
(or your favorite vinegar)
salt and freshly ground pepper
If using beets with a stem, pull some of the greens and tear them into bite sized pieces. Rinse and spin dry.
Boil beets until they can be easily pierced with a fork, about 45 minutes. Once they are cool enough to handle, slide the skins off and cut into bite size pieces.
Peel 2 of the oranges with a sharp knife, taking care to remove all the white pith. Cut them into bite size pieces.
In a jar with a lid, combine the orange juice, olive oil, vinegar, salt and pepper and shake until combined.
Toss the arugula and beet greens with enough of the vinaigrette to lightly coat, then spread on a platter and sprinkle with salt and pepper.
Toss the beets with the remaining vinaigrette and orange zest and allow to marinate for as long as possible.
Top the nest of greens with onions, then beets, oranges, walnuts and goat cheese if desired and serve immediately.