Roasted Beet Salad with Arugula

1. Preheat the oven to 400 degrees.

2. Top and tail the beets and cut them in half lengthwise. If the beets are large, you may want to quarter them. When you’re done they should all be about the same size. Toss the pieces in the 2 teaspoons olive oil and wrap them in foil. Put them on a cookie sheet. Bake them until they are tender, about 40 minutes depending on their size.

3. While the beets are baking, dry roast the sunflower seeds in a heavy frying pan until they are a golden brown. As soon as they are ready, tip them into a bowl to stop the cooking and set aside. Do not let them burn.

4. For the salad dressing, whisk the olive oil, water, balsamic vinegar, and a generous pinch of sea salt together in a bowl. Check for taste. If it is too sharp, add a little more water or olive oil.  Set aside until you are ready to assemble the salad.

5. When the beets are cooked, remove the foil and let them cool slightly on a plate. Stab the cut side of each piece with a fork and remove the peel; it will slip off easily. Cut the beets into a 1-inch dice and toss with the dressing and half the cilantro, if using.

6. Arrange the arugula in a bowl with a well in the center. Pile the beets into the well and sprinkle with the toasted sunflower seeds and remaining cilantro. When you are ready to eat, toss the beets and the greens together and serve.