Roasted Beet and Orange Salad with Arugula and Walnuts

Roasted beets and oranges create a useful contrast of earthy, sweet, and bright flavors. Peppery arugula keeps the salad from feeling heavy, while walnuts add crunch. The best assembly order protects those textures: roast and cool the beets first, prepare the citrus, and dress the greens only shortly before serving. Roast and handle the beets neatly Keep beet sizes similar so they finish together. Roast until a thin knife slides into the thickest part with little resistance, then cool until comfortable to handle. The skins often rub away more easily while the beets are still slightly warm; gloves or a paper towel help keep hands and boards from staining. Cut them on a separate board before combining with the greens. Cut oranges over a bowl to catch juice, which can be whisked into the dressing. If using segments, remove the bitter white pith and any seeds. Toast the walnuts in a dry skillet until fragrant, then cool them before adding so they stay crisp. Keep the beets and citrus…

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