As written this wants ricotta salata, but as usual we didn't have that and we did have feta, so feta it is.

Roasted Beets with Arugula and Feta

Dish of the Day by Kate McMillan (p. 19)

Ingredients

• large beets totaling about 500g
• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• ¼ tsp mustard
• ½ tsp salt
• ¼ tsp pepper
• 2 C (~60g) baby arugula
• 130-150g feta, crumbled

Directions

1. Trim roots and stems from beets.
2. Arrange beets on a baking tray and brush with 1½ tbsp oil.
3. Bake at 350° until fork-tender, turning every half hour, about 60-90 minutes depending on beet size.
4. Remove and let cool.
5. Meanwhile, whisk together remaining oil, juices, mustard, salt, and pepper in a large bowl.
6. Peel beets and cut into thin wedges.
7. Add beets to dressing and turn gently until coated.
8. Add arugula and feta and toss to combine. Serve.