Toss arugula (or any mixed greens if you like) with your favorite vinaigrette - I made a simple one with extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper - and mound the greens onto a plate. top with sliced roasted beets, plum slices, and goat cheese or feta cheese, then sprinkle it all with freshly cracked black pepper. If you want a little crunch you could add toasted sliced almonds, toasted pine nuts, or croutons. Great lunch, great dinner salad, and easy yet fancy if you want to have friends over!
For whatever reason, I never think to eat beets until it gets to be fall. Each week throughout the summer my produce bag from the farm CSA has some variety of them, but I tend to just stash them in the refrigerator waiting for cooler weather to arrive. It could be that I only like them roasted, and heating up the oven for an hour in the summer to do that isn't appealing. With the final plums falling from my tree I decided to pull together a meal type of salad.