Prep: 1. Preheat oven to 425. 2. Cut away stalks and leaves from the beets. Peel, if desired, and then cut into 1/2 inch wedges. 3. Place onto a baking sheet and drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. 4. Sprinkle with sea salt and pepper and toss. Place into oven and bake for 40 minutes (or until tender), flipping beets after 20 minutes. Remove from oven and let cool. 5. Meanwhile, slice shallot and mince garlic 6. To prepare dressing, add olive oil, balsamic vinegar, maple syrup, garlic and a dash of salt and pepper to a jar with a lid. Shake. (If you are using a sweet thick balsamic vinegar, omit the maple syrup). Make: 1. In a bowl, toss arugula with dressing. 2. Place arugula onto a serving plate, and top with roasted beets, orange segments, sliced shallot, goat cheese, and pumpkin seeds. 3. Season with salt and pepper and serve.
Balsamic and beets form a savory base to this hearty salad.