Roasted Beet Salad with Oranges

Steps

1. Preheat oven to 400℉. Line a large baking sheet with foil. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 1 tbsp oil. Season with salt and pepper. Roast 20–25 min., until tender. Let cool slightly.
2. Meanwhile, into a wide serving bowl, grate 2 tsp zest from 1 orange and squeeze 3 tbsp juice. Whisk in the vinegar, mustard, and remaining 3 tbsp oil. Season with salt and pepper to taste.
3. Cut the peel and pith from remaining orange. Thinly slice. Cut cucumber in half lengthwise, then thinly slice into half-moons. Add to bowl, tossing to coat with dressing.
4. Add beets to bowl and gently toss with mixture. When ready to serve, add the arugula and toss to combine.