Recipes

For the candied walnuts:
1/2 cup walnut pieces
1/4 cup sugar
1/6 cup water
1 t. grated blood orange zest
For the vinaigrette:
1-2 blood oranges, juiced
1 shallot, minced
1/2 cup extra-virgin olive oil
salt and pepper
For the salad:
2 large beets, baked or boiled, cooled and peeled
5 oz. fresh goat cheese
3 to 4 cups baby arugula

For the candied walnuts:
In a small saucepan, combine sugar, water and orange zest. Bring to a boil and add walnuts. Simmer, stirring, until the water evaporates and the nuts are thoroughly coated. Remove from saucepan and spread on a cookie sheet to cool.
For the vinaigrette:
Stir shallot and 1/2 cup blood orange juice until combined. Add olive oil and mix until emulsified. Add salt and pepper and mix again.
For the salad:
Cut beets into 1/4 inch slices. Marinate in some of the vinaigrette. Toss the arugula with the rest of the vinaigrette. Arrange the dressed arugula, the dressed beets, the candied walnuts and the goat cheese, crumbled into 1/4 inch pieces, on four individual plates.
Serves 4.