Orange and Roasted Beet Salad With Candied Nuts

Yield: 4 servings

INGREDIENTS Vinaigrette: 2 teaspoons finely diced shallots, 1 teaspoon salt, 1 1⁄2 teaspoons cider vinegar, 1⁄4 cup extra-virgin olive oil, 2teaspoons minced fresh tarragon or basil, freshly ground black pepper

1⁄4 red onion, peeled, cut into thin crosswise slices

2 (3 if small) navel oranges 2-3cups mixed baby lettuces or baby arugula

One 9-ounce box of steamed and peeled cubed golden beets

1⁄3 cup store-bought glazed (candied) walnuts or pecans

Optional: 1⁄2 cup crumbled, chilled goat cheese

Cook’s notes: Steamed and peeled ready-to-use golden beets are often sold in supermarket produce sections. If you can’t find the golden beets, substitute steamed and peeled red beets (usually the red beets are whole and require dicing or slicing).

You can get the party started with Orange and Roasted Beet Salad With Candied Nuts.