Roasted Beets With Arugula

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2 pounds medium beets

10 fresh thyme sprigs, plus 1 teaspoon minced thyme

5 garlic cloves, lightly crushed

1/2 cup dry white wine

1/2 cup fresh orange juice


1/4 cup plus 2 tablespoons extra-virign olive oil

2 tablespoons red wine vinegar

1 teaspoon finely grated orange zest

Freshly ground pepper

1 large bunch of arugula, torn into bite-size pieces

5 ounces ricotta salata or feta cheese, diced or crumbled

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