INGREDIENTS
6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons rice wine vinegar
1/2 sweet onion sliced
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
PREPARATION
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk olive oil, rice wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
Over high heat, carmelize sweet onions
Lay beets around small plate, onions in the center and arugula and gorgonzola on top. Spoon dressing over arugula and serve.