• Preheat oven to 400˚F
• Chop off the leafy tops stems of the beets (leave 1.5" of the stem intact). Wash thoroughly and loosely wrap it in an aluminum foil with a tablespoon of water.
• Place the wrapped beets on a rimmed baking sheet, and bake for 50 to 60 minutes or till beets are fork tender. Time will vary depending on the size of the beets.
• Meanwhile, carefully peel the orange deep enough to remove the pith (too bitter), and slice it in any which way you prefer. I use a pairing knife to peel and slice.

  Note: If you are using an orange with seeds, then make sure to remove the seeds.
• Once the beets are ready - Remove them from the oven and let them cool down for 10 minutes before carefully removing the foil and set aside to cool off completely.

  Note: You can place them in the fridge to let them cool off quicker.
• When they are cool enough to touch, then start removing the peel by sliding it off under cold running water. Then slice of the beets into whichever way you prefer.

To assemble the salad

• Place the arugula on a large platter or in a large bowl. Top with roasted beets, orange , and red onion.
• Then drizzle with olive oil, salt and pepper.
• Next, garnish with vegan feta cheese and nuts.
• Drizzle over your favorite dressing before serving. I like to use the my maple dijon vinaigrette.