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Beets are one of my favorite vegetables. They are packed full of immune-boosting vitamins and fiber. Their deep purple color is just a visual to tease your taste buds for their rich, earthy flavor. Cooking with beets is easier than you think. Roasting them brings out their flavor with a touch of sweetness. Beets have a very mild bitter taste, so pairing them with citrus is a perfect combination. In this recipe, we use oranges to brighten and enhance the beets’ natural bitter notes. The creaminess from the goat cheese will take a plain salad to the next level. Enjoy topped with crunchy walnuts and fresh lettuce from your produce box!

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Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them in the oven for 50 minutes to 1 hour or until the middle is tender. Unwrap and set aside for 10 minutes until cool.

Peel the beets with a knife. Because of their beautiful color, you may want to peel over a piece of parchment paper to prevent staining your cutting board.

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Salad dressing: Whisk together the vinegar, olive oil, 2 teaspoons salt and 1 teaspoon pepper and set aside.

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While the beets are still warm, cut each one into 4–6 wedges and place them in a large mixing bowl. Toss them with half of the vinaigrette, 1 teaspoon salt and 1/4 teaspoon pepper. When beets are warm, they absorb more vinaigrette. Also, peel and cut oranges into 6–8 wedges.

Place the arugula and lettuce in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula and lettuce on a serving platter, and then arrange the beets, oranges, walnuts and goat cheese on top. Drizzle with additional vinaigrette and serve warm or at room temperature.