Roasted Golden Beet Salad with Goat Cheese, Orange Slices and Sweet and Spicy Walnuts

• 3 golden beets, wash and dried and leaves trimmed off
• 1/4 cup olive oil
• 1/2 teaspoon Kosher salt
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon white balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 8 ounces goat cheese, cut into slices
• 1/4 cup sugar
• 1/2 cup walnuts
• 1/2 teaspoon chili powder
• 3 cups arugula leaves, washed and dried

1. Preheat oven to 350 degrees.
2. Stack three long sheets of foil on your work surface. Arrange beets on top, drizzle with olive oil and season with 1/2 teaspoon kosher salt.
3. Top beets with a sheet of foil to cover and crimp edges to make a packet.
4. Transfer to a baking sheet and roast in preheated oven for 45 minutes. Let cool briefly before peeling and slicing.
5. In a jar with a lid, combine orange juice, white balsamic vinegar, olive oil, honey and 1/4 teaspoon kosher salt. Cover jar with lid and shake until thoroughly mixed.
6. Heat a medium sauté pan over medium heat. Sprinkle sugar over hot pan and allow to melt, adjusting heat, if necessary.
7. Add walnuts and chili powder and stir to coat.
8. Transfer candied walnuts to parchment paper and sprinkle with salt. Let cool. Chop into bite-sized pieces.
9. Toss arugula with enough dressing to coat. Divide dressed greens among two serving plates.
10. Arrange the sliced roasted beets, goat cheese, orange slices and walnuts atop the dressed greens, and be sure to serve extra dressing on the side.

Enjoy!