1Preheat the oven to 400F.
2Individually wrap the beets in parchment paper. Place it in a roasting pan and bake in the oven for 25 min*.
3While still hot but cool enough to handle, peel off the skin very carefully. Once cooled completely cut them in half.
4In a big serving plate or in an individual salad plates place the arugula, arrange the beets and drizzle on top with olive oil - balsamic vinaigrette.
5Olive oil - balsamic vinaigrette
6In a small bowl mix 2 tablespoons extra virgin olive oil with ¾ tablespoon balsamic vinegar, salt and freshly ground black pepper. Whisk until it gets homogeneous texture.
7* If you can’t find the baby beets use the regular ones. Bake them for 45min.