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1
Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish.
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2
Place the beets on top of the salt, making sure they are not touching each other.
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3
Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes.
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4
Remove the beets from the salt and let cool to room temperature.
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5
Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth.
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6
Season with salt and pepper.
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7
Refrigerate until ready to use.
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8
Heat the vegetable oil in a small skillet over medium heat until shimmering.
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9
Add the sage leaves and fry until crisp, 5 to 10 seconds.
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10
Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
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11
Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife.
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12
Divide the beet slices among plates.
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13
Spoon some of the goat cheese dressing on top.
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14
Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss.
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15
Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired.
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16
Top with the pine nuts and fried sage.
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17
Photograph by Yunhee Kim
