Roasted Beet and Arugula Salad

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== Ingredients ==
* 6 medium beets (3 lbs), scrubbed
* ¾ cup shelled or chopped walnuts or pecans (scant 4 oz.)
* 4 bunches fresh arugula
=== Dressing ===
* ¼ cup cider vinegar
* 1 tbsp Dijon mustard
* 1 tbsp thawed frozen apple juice concentrate
* ⅓ cup finely chopped shallots (2 medium)
* ½ tsp salt
* ¼ tsp freshly ground pepper
* ⅓ cup olive or vegetable oil
== Directions ==
# Preheat oven to 400 °F.
# Line baking sheet with parchment or foil.
# Pierce beets with a skewer or fork.
# Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1¼ to 1½ hours.
# Set aside to cool slightly.
# Keep oven on.
# Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
# Let cool; chop coarsely if necessary.
# Trim, rinse and dry arugula, then tear into bite-size pieces.
=== Dressing ===
# In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper.
# Gradually whisk in oil.
# Spoon half of dressing (about ⅓ cup) into small jar or bowl and set aside.
=== Salad ===
# When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges.
# Add to dressing in bowl and toss well to coat (if desired, marinate beets, covered, in the refrigerator up to 2 days) to serve
# In large salad bowl, toss arugula, marinated beets and reserved dressing.
# Sprinkle with toasted nuts and serve.
Category:Vegetarian Recipes
Category:Beet Salad Recipes
Category:Arugula Salad Recipes
Category:Cider vinegar Recipes
Category:Apple juice Recipes
Category:Walnut Recipes
Category:Pecan Recipes