Arugula

So we're onto week 13 of the CSA and you got another "green thing" in your box, now what?? This week we've included arugula, which might be new to many of you. It definitely has a unique flavor, but like many greens, it can be served cooked or raw. Don't be intimidated and give this aromatic, peppery-nutty flavored green a try! Here is one recipe to get you started:

Orange, Roasted Beet and Arugula Salad
Serves 4
Source: http://www.marthastewart.com/315359/orange-roasted-beet-and-arugula-salad#Arugula%20Recipes|/274753/arugula-recipes/@center/276955/seasonal-produce-recipe-guide|315359

Ingredients

1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon dijon mustard
Salt and pepper
1 bag of arugula
5 oz goat cheese

Preparation
1. Preheat oven to 450 degrees F. Wrap beet tightly in aluminum foil, place on baking sheet and cook until tender, 45-50 minutes. When cool to handle, rub off skins using paper towel and cut into wedges.
2.  Meanwhile, prepare oranges: Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
3.  Add oil, vinegar, and mustard to orange juice, season with salt and pepper and whisk to combine. Toss in arugula to coat with dressing. Divide arugula among four plates, top with beet wedges, oranges and goat cheese. Serve immediately.