Rosemary Roasted Beet Salad

Beets right now are abundant at the farm stands around here.  It's one of those vegetables I don't grow as space is limited and I can find them throughout the summer everywhere.  At the beginning of summer you will notice how easily they peel and they are candy sweet!
I like them roasted with a bit of shallot or onion and rosemary and then dress them for this salad, but thyme would work equally well.


Beets:
3 large beets, peeled and sliced in half rounds approx 1/4" thick
1 large shallot, diced (or 1/2 medium sweet onion)
2-3 stems of rosemary

Placed sliced beets in roasting pan with shallot and rosemary leaves.  Toss with olive oil and salt.  Cover pan and roast at 450 until tender but not too soft, approx 40 minutes.

Salad:
3-4 medjool dates, chopped
juice of 1 navel orange
1/4-1/3 cup olive oil
salt to taste
2 cups arugula leaves (optional)
walnuts, toasted (optional)

Whisk together orange juice, olive oil and salt.  Add dates and walnuts.  When beets have finished cooking add them to the orange dressing.  Let cool and add arugula if using. 

Beets can be made in advance--they only get better as they sit in the dressing and this tastes great cold.