1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. Rub beets with oil, place on baking sheet, and roast until tender, 30 to 60 minutes, depending on the size — large beets may take the entire hour to roast. Let beets cool for 30 minutes.

2. While beets roast, make the dressing. In a medium bowl, whisk all the dressingingredients together until jam is dissolved and dressing is smooth. Alternately,combine the ingredients in a jar with a tight-fitting lid and shake until smooth and evenly blended. Toss apples with dressing in a medium bowl and set aside.

3. When beets are cool enough to handle, slip off the skins (this is easy once they're roasted) and discard. Cut beets into bite size chunks. Set aside.

4. Place onion and celery in a large serving bowl. Add a layer of turkey. Add apples and dressing to the bowl. Add a layer of beets and arugula. Sprinkle feta and walnuts, if using, over the salad.

5. Cover and refrigerate until needed. Toss well, but gently, just before serving.

Source: Hannaford fresh Magazine, March - April 2011