Orange and Beet Salad

Ingredients

• 1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
• 2 large navel oranges, peels cut off with a small small knife and sliced
• 1 bunch of arugula leaves, cleaned, and any thick stems removed
• Several thin slices of red onion
• optional ¼ cup chopped walnuts
• ¼ cup white wine vinegar
• ¼ cup olive oil
• + 2 more ingredients
• • ¼ teaspoon dried mustard
  • Salt and pepper to taste

Method 1 Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake the...

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