Orange and Creamy Goat Cheese Dressing Salad (Kelsey Nixon)

Ingredients:
1 lb. sm Gold and Red Beets
2 tbsp. Olive Oil
Salt and Pepper
3/4 cup Orange Juice
1 tsp. Sugar
4 oz. Goat Cheese (room temp)
2 tbsp. Champagne Vinegar
1 tbsp Heavy Cream
2 medium Oranges (skinned and sliced to half moons)
8 oz. Arugula
1/2 medium red onion (thinly sliced)

Directions:

1. Preheat the oven to 400 degrees F.
2. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.

Dressing Directions:

1. Heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
2. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl.
3. Sprinkle with salt and pepper.
4. Mix together the arugula and onions in a large salad bowl.
5. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.