Beet Salad With Avocado, Arugula, and Goat Cheese

1. 1

   Trim beets, leaving an inch of the tails and stems, and then steam whole over boiling water until tender when pierced with a fork, but not too soft; you want some texture.

2. 2

   (A medium-size beet, 34 ounces, takes about 25 minutes.

3. 3

   ).

4. 4

   When done, cool, and then slip off skins.

5. 5

   Cut beets into wedges or large dice, keeping different colors (if using) separate to avoid staining.

6. 6

   Pound garlic in a mortar with 1/4 teaspoon salt until smooth; then stir in lemon juice and olive oil, plus freshly ground pepper to taste.

7. 7

   Toss each kind of beet in enough dressing to coat lightly.

8. 8

   If any dressing remains, toss with arugula greens.

9. 9

   Arrange greens on platter, and then beets.

10. 10

    Crumble goat cheese on and around beets; then add avocado slices.

11. 11

    (Tip: after slicing the avocado, I lightly drizzle lemon juice on it to avoid browning.

12. 12

    ).

* Per serving · 4 servings · Values may vary.