Roasting beets is a way to highlight their flavor

Serves 4
6 beets (3 red, 3 yellow), tops removed
1 tablespoon sugar
1 teaspoon ground coriander
¼ teaspoon salt, plus more to taste
Pecans
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
3 cucumbers, peeled and thinly sliced
1 bulb fennel, halved lengthwise and thinly sliced crosswise
1 bunch arugula, trimmed, well-washed and dried
4-6 ounces fresh goat cheese, crumbled
Preheat the oven to 425 degrees. Rinse the beets and wrap them in foil (if they are of a similar size, you can wrap two together). Place them on a baking sheet and bake until the beets yield to gentle pressure, about 1 hour. When cool enough to handle, unwrap and slip the skins off (use a paper towel so you don’t stain your hands). Cut the beets in half and thinly slice.

Meanwhile, in a small skillet, combine the sugar, coriander, and ¼ teaspoon salt. Add the pecans and cook over low heat, tossing occasionally until the sugar has melted and is lightly caramelized, about 5 minutes. Immediately transfer to a plate.

In a large bowl, whisk together the lemon juice, olive oil, mustard and salt to taste. Add the beets, cucumbers, fennel, arugula and pecans, and toss to combine. Scatter the goat cheese over the top and serve.