To make the vinaigrette, place the roasted walnut oil and all the dressing ingredients from there to the end of the list in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (This recipe will make about 1-1/4 cups of dressing; you'll use about 1/3 cup for the salad, or more to taste. Store any leftover vinaigrette in the refrigerator, tightly covered, for up to 1 month.)
Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette and toss until the beets are coated. (This step can be done a day in advance, if desired.)
Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
- Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on the greens and sprinkle them with the feta and nuts. Serve immediately.
**Per serving: Calories 600, Fat 55 grams, Cholesterol 15 mg, Sodium 480 mg, Carbohydrates 23 grams, Fiber 5 grams, Sugars 16 grams, Protein 8 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 20%, Vitamin C 60%, Calcium 20%, Iron 10%. **