Marc and I were in Phoenix last fall and stayed downtown at the Found:RE hotel. It is a beautiful property and has a fantastic restaurant. I ate a beet salad there and below is my version. Enjoy!
3 large or 4 small beets, any color
1/3 cup thinly sliced red onion
¼ cup toasted pistachios
4 cups arugula
¼ cup while balsamic vinegar
¼ cup blood orange juice (other orange juice works, but the blood orange juice adds a great flavor)
1 tsp agave nectar
1 T diced shallots
¼ cup avocado oil
Salt and pepper to taste
Olive oil for cooking
Note: this makes more dressing than you need – it will keep in the refrigerator, or reduce the amounts of vinegar, oil, and orange juice. You can also play with the ratios. I’m not sure they are perfect.