Beets, Oranges, Arugula and Feta

I always buy beets and take forever to use them.  Passing them over, night after night, for more familiar vegetables.  Solution: roast them all when you have the time and work them into salads and sides all week.

Slather beets with olive oil and season with salt and pepper.  Roast in a 375° oven until tender, about 1 hr.  Remove and let cool.  Peel and dice. Supreme an orange.  Reserve juices.  In a bowl toss beets, orange segments, feta and arugula with orange juice, olive oil, salt and pepper. Turn into a serving dish.  Top with more feta and freshly ground black pepper.  Enjoy!