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1
Preheat the oven to 375.
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2
Cut off the top 1/2 inch of the head of garlic.
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3
Wrap the garlic in aluminum foil and bake for about 45 minutes, until very soft.
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4
Meanwhile, in a medium saucepan, cover the beets with cold water and add a generous pinch of salt.
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5
Simmer the beets over moderately low heat until tender, 30 minutes.
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6
Drain and let cool slightly, then peel the beets.
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7
On a work surface, using a mug or the bottom of a small bowl, gradually press down on the beets until they are about 3/4 inch thick and cracked around the edges; try to keep the beets whole.
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8
In a large cast-iron skillet, melt the butter in the olive oil.
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9
Add the beets and cook over moderately high heat until crusty on the bottom, 4 minutes.
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10
Turn the beets and scatter the onion, thyme, rosemary and roasted head of garlic all around.
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11
Season with salt and pepper.
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12
Cook over moderately high heat, gently stirring the onion and herbs, until the onion is just soft and the beets are crusty, 4 minutes.
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13
Transfer the beets, onion and herbs to plates or a platter and scatter the arugula over the top.
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14
Squeeze the roasted garlic cloves from their skins and scatter them over the top.
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15
Spoon the pan juices over the arugula and serve.
