Nutrition per serving may change if servings are adjusted.
3 cups chilled roasted or cooked red and/or orange beets (about 1¾ pounds), cubed (see Tip)
¼ cup orange juice
2 tablespoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
6 cups fresh arugula
2 cups quartered strawberries
1 ounce goat cheese (chèvre), crumbled
¼ cup sliced almonds, toasted
Place beets in a medium bowl (set aside any liquid that may have collected while the beets were refrigerated). For dressing, in a screw-top jar combine any reserved beet liquid, orange juice, oil, kosher salt and pepper; shake well to combine. Pour over beets.
Line a large serving platter with the arugula.
Top arugula with beet-dressing mixture; toss well. Top with the strawberries then with goat cheese. Sprinkle with almonds. Serve immediately.
Tip: To roast beets, preheat oven to 400°F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil. Roast 1¼ to 1½ hours or until tender. Remove from oven; cool slightly. Unwrap beets. While holding a beet under cool running water, slip off and discard skin; repeat with remaining beets. Place beets in a covered container, chill 1 to 24 hours.