Roasted Beet and Arugula Salad

This is absolutely yummy! The distinctive peppery flavor of arugula is balanced by the sweetness of beets and a delicate vinaigrette enriched with apple juice.
8 servings (4 if you're hungry or use as more of a main course)

6 medium beets
3/4 cup shelled or chopped walnuts or pecans (scant 4 oz.)
4 bunches fresh arugula

Dressing:
1/4 cup cider vinegar
1 TBS. Dijon mustard
1 Tbs. thawed frozen apple juice concentrate
1/3 cup finely chopped shallots (2 medium)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/3 cup olive oil

Preheat oven to 400 degrees F. Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife (or comparable poker). 1 1/4 to 1 1/2 hours (depending on the size of beets. I think the last batch i did only took an hour).
Set aside to cool slightly. Keep oven on.

Spread nuts in small baking pan and bake until fragrant, 5-10 minutes (we baked ours in toaster oven. If you do this, you can shut your oven off. Let cool. Chop coarsely if necessary.

Trim, rinse and dry arugula, then tear into bite size pieces.

Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. spoon half of drssing (about 1/3 cup) into small jar or bowl and set aside.
When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days)

To serve: In large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.