Roasted Beet, Avocado, and Arugula Salad

Adapted from Cooking Light, November 2005

Beets are back in season–thankfully so is arugula. Mmmm.

Preparation

Adapted from Cooking Light, November 2005

1 pound fresh beets

2 tablespoons water

3 tablespoons fresh orange juice*

2 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

1/2 teaspoon sugar

salt and freshly ground black pepper

1/2-1 large avocado, peeled

1/4 pound arugula (or other favorite green)

1/3 cup vertically sliced red onion

2 tablespoons chopped pecans, toasted

*if you used a fresh orange, include some slices in the salad

Preheat oven to 375F. Remove root and stem on beets; scrub with a brush. Cut beets

in half; place in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake 1 hour

or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.

Combine next 6 ingredients (through pepper) in a small bowl. Toss half of juice

mixture with beets. Cut avocado in half lengthwise. Slice each half into 12 slices.

Place arugula on a platter; top with beets, onion, and avocado.

Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.