LenaLoo:Looking at ADD Life Through a Creative Lens
 
1 bag or bunch of Arugula
3 Fresh beets
1 pkg soft Chevere Goat Cheese
1 bag of shelled Pistachios
2 or 3 Oranges
Brianne's Blush Wine Vinaigrette
Foil
Olive oil (for roasting beets)

Preheat oven to 375. Wash beets, rub in olive oil, wrap in foil, and roast in oven for 30 (smaller beets)-60 (larger beets) minutes (checking regularly). Let cool. Peel and slice beets, then dice most of the slices, reserving a few for the top (good idea to wear gloves and peel on protected surface because these suckers really stain). Peel oranges, remove most of outer membranes on sections, then break or cut into chunks. Wash arugula and allow to dry a bit before putting into serving bowl. Spoon in bits of cheese. Add in other ingredients except for dressing and toss. Lay the reserved slices of beet on top as garnish.
 
 
1 Family Sized pkg of Fresh (not dried) Cheese Tortellini
1 medium container of Feta Cheese
1 Yellow and 1 Orange Bell Pepper
1 Red Onion
1 Container Grape or Cherry Tomatoes
1 Cucumber
1 Medium jar Green Olives Mostly Drained
1 Can Black Olives Drained
Seasoned Rice Wine Vinegar
Season Salt
Garlic Powder

Cook Tortellini's according to instructions on package. Drain and allow to cool. Dice bell peppers and onions. Peel and thinly slice cucumber. Crumble feta. Combine all ingredients. Dress with vinegar and a little juice from the green olives (optional). Season to taste. Toss well. Chill before serving.