Roasted Beet and Citrus Salad with Tarragon Vinaigrette

Preheat the oven to 200°C (400°F).

Place scrubbed beets on a piece of aluminum foil, drizzle with 10ml olive oil and sprinkle with salt. Fold foil to create a sealed packet and place on a baking sheet. Roast for 45-60 minutes until a knife slides easily into the center.

While beets roast, place walnut halves in a dry small frying pan over medium heat. Toast, tossing frequently, until fragrant and slightly darkened, about 4-5 minutes. Remove immediately to a cool plate.

Cut the top and bottom off the oranges. Stand them upright and slice off the peel and pith, following the curve of the fruit. Slice between the membranes to release the segments (supremes) into a bowl. Squeeze the remaining membrane skeleton to extract juice for the dressing.

In a small bowl, whisk together the vinegar, reserved orange juice, honey, mustard, minced tarragon, salt, and pepper. Slowly stream in the 60ml extra virgin olive oil while whisking constantly to emulsify.

Once beets are cool enough to handle, use a paper towel to rub the skins off. Trim the root ends and slice the beets into 2cm wedges or bite-sized cubes.

In a large mixing bowl, toss the arugula with half of the dressing. Arrange on a serving platter. Distribute beet wedges and orange segments over the greens. Top with toasted walnuts and crumbled goat cheese. Drizzle remaining dressing over the top immediately before serving.