·6-8 beets
·Extra-virgin olive oil, for drizzling
·1 large navel orange, plus grated zest
·Sherry vinegar or balsamic vinegar, for drizzling
·½ lemon, juiced
·Handful of arugula or microgreens
·Sea salt and ground black pepper
·Few pinches of flaky sea salt
·Goat or feta cheese
·Chopped walnuts or pistachios
Preheat the oven to 400°F. Place each beet on a piece of foil and drizzle with olive oil and a pinch of salt and pepper. Wrap beets in the foil and roast on a baking sheet for 35-60 minutes, or until fork-tender. Remove from oven and remove foil. Once cool enough to touch, peel the skins off by placing beets under running water and sliding the skin off with your hands. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing. Slice beets and place them in a bowl. Drizzle with olive oil, sherry vinegar, lemon juice, and orange juice squeezed from the remaining wedge, along with some salt and pepper. Toss to combine. Transfer to a platter with orange segments, greens, and citrus zest. Top with crumbled feta and chopped nuts. Serve and enjoy!
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