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Roasted Carrot And Beet Salad With Oranges And Arugula

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3/4 cup walnut halves (3 ounces)

8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick

3 beets (1 pound), scrubbed but not peeled

Salt and freshly ground pepper

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 rosemary sprig

2 thyme sprigs

2 garlic cloves

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon finely grated orange zest

3 blood oranges or navel oranges

6 loosely packed cups baby arugula (5 ounces)

1 tablespoon snipped chives

2 teaspoons lemon thyme leaves

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