Roasted Beet and Citrus Salad

Directions

1. Preheat your oven to 400°F.
2. Wash and trim the beets, leaving about an inch of the stem intact. Wrap each beet tightly in aluminum foil and place them on a baking sheet. Roast for about 40 to 50 minutes, or until the beets are tender when pierced with a fork.
3. While the beets are roasting, peel the oranges and cut them into segments. Set them aside.
4. Once the beets are done, remove them from the oven and let them cool slightly. Unwrap the foil and use a paper towel to rub off the skin. Cut the beets into wedges or slices.
5. In a large bowl, combine the arugula, roasted beets, orange segments, sliced red onions, and pine nuts.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle this dressing over the salad mixture and gently toss to combine.

7. Serve the roasted beet and orange salad immediately and enjoy the vibrant flavors and textures.