1 can (15 oz.) Libby's Small Whole Beets
1 tablespoon orange juice
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices whole-grain artisan bread, cubed
3 cups arugula
1/3 cup thinly sliced red onion
2 navel oranges, peeling and separated
1 cucumber, sliced
1/2 cup cumbled feta or goat cheese
1. Drain beet liquid into small bowl. Add orange juice, mustard, 2 tablespoons oil, parsley, salt and pepper. Whisk to form dressing. Cut beets in quarters. Set both aside.
2. Toss bread with remaining 1 tablespoon oil on rimmed baking sheet. Broil until golden brown, about 3 to 4 minutes. Remove from oven; cool.
3. In large salad bowl, add arugula, onion, beets, oranges, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.