For the salad:
2 cups of arugula
4 medium beets
1 Tablespoon fresh mint leaves, chopped
4 Tablespoons pomegranate seeds
2 Tablespoons toasted sesame seeds
For the dressing:
2 Tablespoons sesame oil
5 Tablespoons freshly-squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon honey or silan (date syrup)
1 teaspoon grated ginger
Salt and freshly ground black pepper to taste
Preheat the oven to 400F. Sprinkle coarse salt generously on a heat proof pan and place the beets whole (you can also wrap each beet separately in foil). Roast until soft, about an hour-and-a-half.
Remove beets from the oven, cool and peel (the beets will shrink which means their flavor has intensified).
Mix all the dressing ingredients in a small bowl.
Slice beets and place in serving dish. Before serving, sprinkle with the roasted sesame seeds, green onions, mint and pomegranate. Drizzle with dressing and enjoy.