Arugula Salad with Walnuts and Roasted Beets

Serves 6

1/4 cup fresh lemon juice
1 tbsp. red wine vinegar
1/2 cup extra-virgin olive oil
24 baby beets, trimmed, scrubbed
1/3 cup olive oil
8 oz. baby arugula (about 12 cups)
1 cup (4 oz.) walnuts, coarsely chopped and toasted

• Place lemon juice and vinegar in a small bowl. Slowly whisk in 1/2 cup oil.
• Preheat oven to 375°F.  Heat remaining 1/3 cup oil in medium ovenproof skillet.
• Add beets to the same skillet, to coat with oil. Cover the skillet with foil and transfer to the oven.
• Roast until beets are tender, about 45 minutes.  Cool beets, peel and cut in half.
• Toss arugula with 1/2 cup dressing in a large wide bowl. Season to taste with salt and pepper. Top with beets and serve.