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!