from Smith & Hawken: The Gardeners’ Community Cookbook, modified by Elaine McMillan

1 lb. beets, topped & rinsed

2 cups arugula

1 TBSP rice wine vinegar

1-½ TBSP olive oil

3 TBSP fresh orange juice

Salt and pepper

Preheat oven to 400^o

Place beets in a baking dish and sprinkle with a little water. Cover and bake in oven until fork tender, about 1 hour. Remove and cool enough to handle.

Meanwhile, wash and spin dry the arugula, tear into pieces, and place in large salad bowl.

Combine liquid ingredients and blend.

While warm but not piping hot, slip the skins off the beets, then slice them into thin rounds. If beets are large, cut in half or quarters, as appropriate.

Transfer the beet rounds to the salad bowl. Add the dressing and toss to mix. Add salt and pepper to taste and toss again.

Notes: I added some pine nuts, which added another color and texture. I think walnuts or almonds would have been fine. The proportions of arugula and beets don’t seem to matter; I used about ½ lb. beets and 3-4 c. arugula and it was colorful and tasty.