-Preheat oven to 425 degrees.

-Trim leaves off of 1 bunch of beets.

-Tightly wrap beets in double layers of foil to make a small package and roast until tender, about 1+ hour.

-When beets are cool enough to handle, remove foil.

-Slip off skins and stems from beets and cut into wedges.

-Bring to room temperature.

-Drizzle with the following:

Balsamic vinegar

Extra virgin olive oil

Freshly ground black pepper

Sea salt

-Wash 1 bunch of arugula then spin it dry

-Spread the arugula out on a platter and place the beets on top.

-Serve with more oil and vinegar if desired.