Beet and Orange Salad

My Winter CSA has been giving me beets each month.   I love beets and cannot let them just go to waste.  I was in the mood for a light and delicious version of beets and came up with this salad.  I know citrus is not local for me, but it is in season in the South, so at least it is from this country.  Make this salad and enjoy its earthy and sweet balance of flavors.

Ingredients:

3 Large beets, wrapped in foil

1 TBS Champagne vinegar
1/4 cup Orange juice
Pinch of salt
2 grinds of fresh black pepper
1 TBS red onion, small diced
1 large orange, skin removed and supremed
1 TBS goat cheese

Here's how:

Preheat the oven to 400 degrees F.

Wrap the beets in foil and roast for 2 hours.  Remove and let cool.

While the beets are cooking, prepare the rest of the salad.

Combine the orange juice and vinegar in a small bowl; whisk to combine.

Add the onion.

To supreme the orange, after the skin is removed, cut the individual segments from the orange by cutting in between the white parts.

Cut those pieces in half horizontally.

Add the orange to the bowl.

Remove the foil and skins from the beets.

Cut the beets into pieces the same size as the orange.

Place the beets in the bowl and toss to combine.

Let the bowl sit in the fridge for at least an hour or up to overnight.
                                       
Top with crumbled up goat cheese.

Serve on its own as is or toss with arugula to add a peppery bite.