Charred Beet and Orange Salad with Toasted Walnuts

Roasting beets until their edges catch a little color brings out a natural sweetness that pairs beautifully with juicy orange segments and a scattering of toasted walnuts. Piled over peppery arugula and finished with a simple olive oil dressing, this salad is substantial enough for lunch on its own.

Beets and citrus bring a genuinely antioxidant-rich mix of color to the plate, which is why we reach for this combination often for liver-friendly eating, and the dressing stays light on oil so the vegetables do the talking. A little feta on top adds a savory note without overwhelming the dish.