Beets are a superfood: they're energy boosters packed with lots of vitamins, act as kidney cleansers, and are heart healthy, but they are also just plain delicious. My neighbour owns a chain of Italian restaurants that I've been going to for twenty years. While beets and basil are a common duo, his restaurant menu pairs beets with mint. That was the inspiration for this salad. The mint is fresh, the arugula is spicy, the peas are crunchy, and the golden beets are pure summery heaven.
1. Make the salad: Prepare the beets by chopping off the greens. Steam the beets over medium heat for about 25 minutes, or until a pairing knife easily slides into the flesh of the beet. Once the beets are cooked, remove from heat, rinse with cold water, cool, and peel with a paring knife. Cut the beets into eighths.
2. Line a long serving platter with arugula and layer on the beets, followed by the peas and mint.
3. Make the dressing: Combine the vinegar, lemon juice, and oil in a jar. Shake well and drizzle the desired amount over the salad.
4. Grind salt and pepper generously over the salad. Top with the Parmesan.
Serves 2 as a light meal or 4 as a side