Spring Beet Salad

8 fresh golden yellow beets

1 navel orange (including zest)

4 tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

2 cups arugula

2 teaspoons honey

1/4 cup walnuts

1/3 cup crumbled goat cheese

Preheat oven to 400º
Zest the orange and set zest aside
Then, slice the orange and place into a large baking dish large enough to roast the beets.
Wash the beets and cut off the beet tops.
Place the beets in the baking dish over the orange slices and drizzle of 3 tablespoons of olive oil.
Sprinkle 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over the beets and oranges. Toss together to make sure everything is coated.
Cover the baking dish with foil and place in the oven for 40 minutes.
After 40 minutes beets should be fork tender and ready to peel.
Allow 15 minutes to let the beets cool and using a knife peel off the skin. They should come off easy!
Cut the beets in half lengthwise and set aside while you make the dressing.
Take the orange slices and squeeze their juices into a small bowl. Add any remaining juice in the pan.
Add the zest and remaining olive oil, salt, pepper and honey to the dressing and whisk together.
Lay the arugula on a large plate and top with the beets.
Then top with the walnuts and crumbled goat cheese.
Lastly drizzle with your dressing!