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Ingredients
  

  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 tablespoon red wine vinegar
  • 1 table spoon maple syrup
  • Salt and freshly ground pepper to taste
  • 3 tablespoons grapeseed oil
  • 1 tablespoon extra virgin olive oil
  • 2 large beets roasted, peeled and cut
  • 1 pound oranges peeled and segmented
  • 1 bag arugula
  • 2 tablespoons chopped basil
  • 1/4 cup chopped walnuts 1 ounce

Instructions
 

  • 1. In a small bowl or measuring cup, whisk together the orange juice, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • 2. Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the basil and walnuts, and serve.