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1
Bring a small pot of salted water to a boil.
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2
Meanwhile prepare an ice bath (a bowl full of ice and water).
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3
Plunge all of the arugula into the boiling water and leave it for about 10 seconds.
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4
Using a slotted spoon or Chinese spider, immediately pull all of the arugula out of the boiling water and plunge it into the ice bath.
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5
Put the garlic cloves, the juice of the lemon and the arugula into the jar of a blender.
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6
Add the olive oil.
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7
Puree the pesto on high for about 2 minutes or until the pesto is very smooth and very bright green.
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8
Salt and pepper to taste.
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9
Bring another large pot of salted water to a boil.
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10
While you are waiting for the water to boil, cut the beets into 1/4 pieces.
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11
Set aside.
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12
In a large saute pan, add the 2 Tablespoons of olive oil, and heat over medium.
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13
Add the shallots and sweat until tender.
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14
Add the beets to the shallots and the oil, stirring to coat the beets with the oil.
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15
Add the spaghetti to the boiling water.
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16
While the pasta is cooking, pour 1/2 cup of water into the beets and let them simmer for the full 10 minutes.
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17
Add kosher salt to taste.
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18
Drain the spaghetti.
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19
In a bowl or the pasta pot, add the pesto to the spaghetti and toss to coat.
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20
Place the pasta on a platter and spoon the golden beets over the top of the spaghetti.
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21
Sprinkle the goat cheese over the top of the beets and the spaghetti and then add the toasted walnuts.
