This is a lovely summer salad, as it's when arugula and beets are in their glory. The solid, sweetness of the caramelized beets are a delicious contrast to the tender leafy greens, and the goat cheese adds just the right amount of subtle tang to each bit. Because the flavors of the toppings are so rich, it hardly needs a dressing. If you do use a dressing, something light is the best options. I prefer a fruity vinegar and extra virgin olive oil drizzled over the top of everything. If you can find it, a white peach balsamic is an amazing pairing for this.
3 large beets
1 large onion 2-3 garlic cloves 2 Tbsp olive oil 1 Tbsp brown sugar 1 tsp sea salt
2 Oz goat cheese crumbles Arugula Baby spinach
Peel and dice beets into bite-sized cubes. Slice onion into 1/4-1/2 inch wide strips. In a medium bowl, mix together crushed garlic, olive oil, brown sugar, and salt. Add onions and beets, and toss until coated. A plastic bag also works GREAT for this - no bowl necessary!
Spread vegtables on a roasting pan, and bake for 45-60 minutes, stirring every 15-20 minutes, until beats are tender and onions are caramelized.
Meanwhile, mix together arugula and baby spinach. Once beets are cooked cool slightly. Top the greens with goat cheese, sliced prosciutto, and beets.
Serve with oil and vinegar - preferably a blush wine vinaigrette or a white balsamic.