Preheat oven to 200°C (400°F). Trim beet greens close to the stem (reserve greens for another use) and scrub beets thoroughly to remove dirt. Leave skin on to retain color and flavor.

Season and wrap

Pat beets dry. Toss the whole beets with 2 tbs olive oil, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper so they are lightly coated. Wrap each beet individually in aluminum foil (or place all beets in a covered roasting pan).

Roast

Place wrapped beets on a baking sheet and roast for 45–60 minutes depending on size, until a skewer or small knife inserts easily to the center. Check at 45 minutes for medium beets.

Cool and peel

Remove beets from oven and let cool 15–20 minutes. When cool enough to handle, unwrap and rub skins off with paper towels or a paring knife (skins should slip off easily). Reserve any beet juices that collect in the foil — strain into a small bowl and measure about 60 ml for the dressing; extra can be refrigerated for another use.

Slice

Slice roasted beets into 0.5 cm (1/4 in) rounds or wedge them, depending on presentation. Place sliced beets in a bowl or on a serving platter.

Beet Dressing

In a small bowl or jar combine 60 ml beet juice, 2 tsp sherry vinegar, 1 tsp Dijon mustard and 1 tsp honey. Whisk or shake briefly to emulsify, then slowly drizzle in 3 tbs extra-virgin olive oil while whisking until the dressing is smooth and slightly thickened. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; taste and adjust acidity or sweetness as needed. If you don’t have 60 ml beet juice, blend 50 g raw or roasted beet with 2 tbs water and strain to make juice.

Finishing & Serve

If using greens, arrange 4 cups baby arugula or mixed greens on a platter or individual plates. Scatter sliced roasted beets over the greens or pile beets in the center if serving as a composed appetizer.

Drizzle the beet dressing evenly over the beets and greens (use all or reserve some to taste). Crumble 100 g goat cheese or feta over the beets. Sprinkle 50 g toasted chopped walnuts or pistachios and 2 tbs chopped fresh parsley on top.

Optional — finish with an additional pinch of flaky sea salt and a grind of black pepper. Serve immediately at room temperature. Leftovers: store beets and dressing separately in airtight containers in the refrigerator for up to 4 days.