Strawberry-Beet Salad

Ingredients

• 3 cups chilled roasted or cooked red and/or orange beets (about 1 3/4 pounds), cubed (see Tip)

• ¼ cup orange juice

• 2 tablespoons olive oil

• ¼ teaspoon kosher salt

• ⅛ teaspoon black pepper

• 6 cups fresh arugula

• 2 cups quartered strawberries

• 1 ounce goat cheese (chèvre), crumbled

• ¼ cup sliced almonds, toasted

Directions

1. Place beets in a medium bowl (set aside any liquid that may have collected while the beets were refrigerated). For dressing, in a screw-top jar combine any reserved beet liquid, orange juice, oil, kosher salt and pepper; shake well to combine. Pour over beets.

2. Line a large serving platter with the arugula.

3. Top arugula with beet-dressing mixture; toss well. Top with the strawberries then with goat cheese. Sprinkle with almonds. Serve immediately.

Reprinted from eatingwell.com