BEET AND ARUGULA SALAD

1/2 lb. beets without leaves (about 3 medium)
1 small bunch arugula
1 T. white-wine vinegar
1/4 cup olive oil

Peel beets and cut into 1/2 inch wedges.  In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.  Discard coarse stems from arugula, wash arugula well and dry.  In a bowl whisk together vinegar and salt and pepper to taste.  Whisk in oil until emulsified. Pour half the vinaigrette over beets and toss well.  To remaining vinaigrette add arugula and toss well.  Arrange arugula and beets on plates.

(From Gourmet Magazine, March 1997.)