Roasted Beetroot Salad with Oranges and Creamy Goat Cheese Dressing

Ingredients:

• 450 g small golden and red beets, thoroughly washed
• 2 tbsp olive oil, plus more for drizzling
• 3/4 cup plus 2 tablespoons orange juice
• 1 teaspoon of sugar
• 150 g of goat cheese at room temperature
• 2 tbsp champagne wine vinegar
• 1 tbsp. heavy cream
• 2 medium oranges
• 250 g of arugula
• 1/2 medium red onion, thinly sliced

Preparation:

1. Preheat oven to 200°C.
   
   Trim the roots and tops of the beets and place them on a sheet of foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in foil and roast until tender, about 45 minutes. When cool enough to handle, peel the beets, halve them, and then slice them into thin half-moons.
2. For the dressing, heat 3/4 cup orange juice and sugar in a small saucepan over medium heat. Simmer until the mixture reduces to about 3 tablespoons, about 30 minutes. Cool completely. In a medium bowl, whisk together the orange juice, olive oil, the remaining 2 tablespoons orange juice, goat cheese, vinegar, heavy cream, and 1 tablespoon water. Season with salt and pepper.
3. Cut off the tops and bottoms of the oranges. Carefully peel the oranges, then halve and slice into half rings. Combine the arugula and onion in a large bowl. Divide the salad among 4 plates. Arrange the oranges and beets on each serving and drizzle with the creamy dressing.