4 medium golden beets, trimmed, scrubbed 3 tablespoons olive oil (preferably orange olive oil) 1/2 cup very thinly sliced red onion 1/2 cup white wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons drained capers 6 cups (loosely packed) arugula, washed and trimmed 1/4 cup crumbled goat cheese Preheat oven to 375 degrees. Toss beets … Continue Reading →