Roasted Beet and Arugula Salad

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

 * 1) Preheat oven to 400 °F.
 * 2) Line baking sheet with parchment or foil.
 * 3) Pierce beets with a skewer or fork.
 * 4) Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1¼ to 1½ hours.
 * 5) Set aside to cool slightly.
 * 6) Keep oven on.
 * 7) Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
 * 8) Let cool; chop coarsely if necessary.
 * 9) Trim, rinse and dry arugula, then tear into bite-size pieces.

Dressing

 * 1) In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper.
 * 2) Gradually whisk in oil.
 * 3) Spoon half of dressing (about ⅓ cup) into small jar or bowl and set aside.

Salad

 * 1) When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges.
 * 2) Add to dressing in bowl and toss well to coat (if desired, marinate beets, covered, in the refrigerator up to 2 days) to serve
 * 3) In large salad bowl, toss arugula, marinated beets and reserved dressing.
 * 4) Sprinkle with toasted nuts and serve.