Remove greens* from beets and wrap each completely in foil.
Bake for 45 minutes or until fork tender.
Allow to cool for 15 minutes.
Using a paper towel, gently remove skin.**
Cut beets into a fine dice; transfer to a mixing bowl.
Drizzle with balsamic vinegar and a small amount of salt and pepper.
Mix well.
Cover two salad plates with arugula.
Using a ring mold, pour half of the beet mixture inside.***
Remove mold and repeat on second plate.
Garnish each with half of the walnuts.
Notes
*Save greens for another use, such as a salad or a stirfry.**Your fingers will be stained from handling the beets. It should wash off easily, or you can wear gloves to prevent staining.***If you don’t have a ring mold, you can press the beets into a cupcake shape.