Arugula (Rocket), Beet, and Goat-Cheese Salad

• tablespoon shallot, finely chopped↗1
• tablespoons red wine vinegar↗2
• tablespoons orange juice↗2
• tablespoons olive oil↗3
• coarse salt↗
• pepper↗
• (15 ounce) can sliced beets, drained1
• cup toasted walnuts, finely chopped↗1⁄2
• ounces soft fresh goat cheese↗6
• ounces arugula, stemmed and washed↗8
• cups baby romaine lettuce↗4

Step-by-step instructions

1. 1

   In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.

2. 2

   Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.

3. 3

   Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.