4 medium beets (red or golden)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons tarragon vinegar
1 tablespoon horseradish
4 cups arugula leaves
Chopped chives for garnish
Preheat oven to 375.
Place beets on foil-lined baking sheet, drizzle with EVOO and toss.
Wrap the beets in the foil and bake for 1 hour.
While beets are cooking, whisk tarragon vinegar, dijon, horseradish and
3 Tbsp olive oil.
Season with salt and pepper to taste.
Remove beets from oven, let cool and slice into 1/8 inch thick slices.
Arrange beets on four plates.
Place dollop of seeds on top of beets on each plate.
Garnish with arugula leave and chopped chives.