Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Ingredients

• 1 1/2 pounds beets
• 8 shallots, peeled and halved
• Cooking spray
• 1 tablespoon balsamic vinegar
• 1 teaspoon grated orange rind
• 2 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 teaspoon sugar
• 2 teaspoons cider vinegar
• 5 cups trimmed arugula (about 5 ounces)
• 2 tablespoons chopped walnuts, toasted

Preparation

1. Preheat oven to 425°.
2. Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; sauté 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.