Preheat oven to 400 degrees F. Line a large baking sheet with foil. Peel and cut beets into thin wedges. Add to baking sheet and toss with 1 tablespoon oil. Season with salt and pepper. Roast until tender, 20 to 25 minutes. Let cool slightly.
Meanwhile, into a wide serving bowl, grate 2 teaspoons zest from 1 orange and squeeze 3 tablespoons juice. Whisk in vinegar, mustard and remaining 3 tablespoons oil. Season with salt and pepper to taste.
Cut the peel and pith from remaining orange. Thinly slice. Cut cucumber in half lengthwise, then thinly slice into half-moons. Add to bowl, tossing to coat with dressing.
Add beets to bowl and gently toss with mixture. When ready to serve, add arugula and toss to combine.
Source: Hannaford fresh Magazine, January February 2025