Direction

1. Pour the almonds into a dry nonstick skillet and heat over medium-low heat. Cook tossing frequently until the almonds are just browned, remove, cool and set aside.
2. Cut the beets in half and then into ¼” half moon slices. Crumble the goat cheese. Pour the arugula onto a platter or into a bowl and top with the sliced beets, goat cheese and toasted almonds.
3. Zest and juice the orange. Whisk together the zest, juice, olive oil, rice vinegar and salt.
4. Pour half of the dressing over the salad and toss to coat. Keep adding small amounts of the dressing and toss until the salad is fully dressed.
5. If you've tried this recipe, come back and let us know how it was in the comments or ratings.