Ingredients
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4 small beets (about 4 oz each)
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4 tbsp olive oil, divided
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2 medium oranges, divided
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2 tbsp red wine vinegar
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1 tbsp Dijon mustard
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1 English cucumber
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4 cups packed arugula
Steps
1
Preheat oven to 400℉. Line a large baking sheet with foil. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 1 tbsp oil. Season with salt and pepper. Roast 20–25 min., until tender. Let cool slightly.
2
Meanwhile, into a wide serving bowl, grate 2 tsp zest from 1 orange and squeeze 3 tbsp juice. Whisk in the vinegar, mustard, and remaining 3 tbsp oil. Season with salt and pepper to taste.
3
Cut the peel and pith from remaining orange. Thinly slice. Cut cucumber in half lengthwise, then thinly slice into half-moons. Add to bowl, tossing to coat with dressing.
4
Add beets to bowl and gently toss with mixture. When ready to serve, add the arugula and toss to combine.
