Delicious arugula salad tossed with a tangy balsamic vinaigrette and plated with roasted beets and orange slices, then sprinkled with toasty pecans and feta.
*Toast nuts by placing on a baking sheet in preheated oven for about 5-6 minutes or stovetop by toasting in a dry pan over low-medium heat. Watch carefully since they burn easily.
*Beets can be roasted, nuts can be toasted, and salad dressing can be made up to 48 hours in advance. Do not slice oranges, toss salad or arrange on plate until just before serving.