This is an Il Davide mainstay – one of our most popular salads. We use thinly sliced yellow beets arranged on the plate - they are the canvas for this salad presentation.
We like to roast whole red and yellow beets like you would a baked potato, cover individually 4 med sized yellow and red beets with aluminum foil and roast in the oven at 400° for 40 minutes, let cool a little and peel skins off under cold running water. Slice golden beets with a mandolin very thin “Carpaccio” style and line 4 plates covering the inner surface of the plates, refrigerate. Cut red beets into ½ inch cubes transfer to a bowl and toss with balsamic vinegar and a touch a sugar to coat.
Preheat a dry skillet over a medium-high heat. Add the walnuts, honey, sugar and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool on wire rack, transfer to wax paper coated container.
Slice golden beets on mandolin almost paper thin arrange on chilled 4 chilled large plates, Toss arugula in with vinaigrette and place dressed arugula in the middle of arranged beets. Top with marinated red beets, walnuts and cheese.