Roasted Beet and Arugula Salad

1] Place beets on a parchment-lined sheet pan. Roast in a 176o C (350o F) oven for 50-60 minutes, or until just cooked through. Let cool.

2] Remove skin from beets. Slice into thin strips. Place in a storage container. Cover, label, date and refrigerate for future service CCP: Refrigerate at 5°C, or below.

To prepare à la carte:

1] Place arugula and radicchio in a stainless-steel mixing bowl. Drizzle 1 Tbsp. of lemon olive oil dressing over the salad mixture. Season to taste with salt and pepper. Toss together until blended. Mound in a chilled serving bowl.

2] Top salad with orange supremes, beets, goat cheese, walnuts and 7-8 pieces of chive.