Many of us are only used to the pickled beets we see in jars at the store, but there are multiple other ways to enjoy them. For this fresh, citrusy salad, start by picking smaller beets (they'll be more tender than the larger ones) with smooth skin and crisp bright greens attached. Roasted Beet Salad Ingredients: 1 lb. (about 12) assorted red and golden baby beets, trimmed 2 Tbsp. orange juice 1 Tbsp. white wine vinegar ¼ tsp each salt and pepper, divided ¼ tsp sugar 2 Tbsp. extra-virgin olive oil 2 cups each firmly packed baby arugula and spring mix salad greens 2 oz. goat cheese, crumbled Directions: Preheat oven to 400°F. Prepare the beets by cutting the leafy tops about 1 inch above the roots. Scrub them thoroughly with a vegetable brush and pat dry before using. Divide the whole beets between two sheets of foil on a rimmed baking pan. Make a pouch out of each sheet of foil and seal. Roast in the oven for 40 minutes (if you can pierce them easily with a knife, they are done). Cool
