Ingredients 

• 2 medium-sized beets
• 5 cups baby arugula
• 1 small apple, julienned
• 1/4 cup chopped walnuts

Vinaigrette 

• 1 tbsp light olive oil
• 1/2 tsp orange zest
• 2 tbsp freshly-squeezed orange juice
• 1 tsp balsamic vinegar
• 1 tsp maple syrup
• salt and pepper to taste

Directions 

Preheat oven to 400°F.  Wrap each beet tightly in aluminum foil. Bake for 1-1/2 hours or until a knife goes through smoothly. Allow to cool, then gently remove peel and cut into wedges.

In a large bowl, combine baby arugula, julienned apple and walnuts. In a separate bowl, whisk together all vinaigrette ingredients. Add to salad and mix well. Top with beet wedges.