1. Prepare the dressing. With a fork, stir together all dressing ingredients in a small bowl; set aside.

2. Prepare the salad. Trim greens from beets and set aside. Scrub beets and place,unpeeled, in a medium saucepan. Cover with cold water, cover pot, and bring to a boil over high heat. When water boils, lower heat slightly and simmer until beets are tender when pierced with the tip of a paring knife, about 30 minutes. Drain,then cover beets with cold water until they are cool enough to touch, about 5 minutes. Make a slight incision in each beet, then peel. Most of the skin should slip off; use a paring knife to peel any remaining bits. Cut each beet into eighths.

3. While beets cook, prepare the greens. Rinse thoroughly, then trim the stems from the leaves. Chop stems and leaves, keeping them separate. Heat oil in a large nonstick skillet over medium-high heat. Add stems and saute 3 minutes. Add garlic and saute 1 minute. Add the beet greens to the stems and saute until wilted, about 5 more minutes. Remove from heat. Add beans, onion, and 3 Tbsp. of the dressing to the beet greens; stir to mix.

4. Divide arugula among 4 plates. Top each portion of arugula with a quarter of the bean mixture. Surround the beans with slices of beets. Sprinkle each plate with 1Tbsp. each cranberries, almonds, and goat cheese. Drizzle 1 Tbsp. dressing over the beets and serve immediately.

Source: Hannaford fresh Magazine, September - October 2009