Directions

• Preheat oven to 325 degrees. Drizzle oil on beets and toss to coat, adding salt and pepper. Bake for 60 – 75 minutes or until easily pierced with a fork. Allow to cool for 20 minutes. Then use paring knife to remove skins off the beets, then cut beets into bite-size pieces.
• Mix together honey, red chili, garlic sauce and red wine vinegar in a small bowl. Add the olive oil to finish the agrodolce marinate. Season to taste with salt and pepper.
• Combine beets and marinade, tossing well. When ready to serve toss the arugula leaves in with the beets. Place on a serving plate and top with nuts.