SALAD OF WINTER GREENS WALNUTS AND ROASTED BEETS ENJOY DAN:

SALAD OF WINTER GREENS WALNUTS AND ROASTED BEETS by CHEF DAN:

Serves 4

DRESSING:

2 tablespoons olive oil

2 tablespoon champagne vinegar

1 teaspoon Dijon mustard

2 navel oranges

SALAD:

1 tablespoon olive oil

2 (2-3-inch diameter) beets, unpeeled, scrubbed, 1-inch tops removed

2 golden beets, without greens

2 navel oranges

1/2-cup toasted walnuts

2 bunches arugula washed and well drained

4 ounces fresh goat cheese, coarsely crumbled

Sea salt and Seasoned Pepper Medley

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a dry cast-iron skillet roast walnut until golden brown.

2.   Wrap red and golden beets tightly in double layers of foil.

3.   Place beets in a prepared baking dish and roast for 1-1/2 hours.

4.   Let cool; peel and cut into 1/2-inch wedges.

5.   Meanwhile, prepare oranges; slice off both ends with a paring knife.

6.   Cut away the peel and white pith, following the curve of the orange.

7.   Holding the orange over a bowl, cut along membranes to release whole segments.

8.   Squeeze juice from membranes into another bowl; add any accumulated juice from the segments.

9.   In a bowl add oil, vinegar, and mustard to orange juice, season with S. &. P. and whisk to combine.

10.                Add arugula and toss to combine with dressing.

11.                Divide among 4 plates.

12.                Top with beet wedges, oranges segments, toasted walnuts and goat cheese.

ENJOY DAN:                                                                        BON-APPETITE!!