7 raw beets, unpeeled
1 garlic clove, peeled and crushed
1/2 teaspoon zested orange rind
1 tablespoon orange juice
1 teaspoon lemon juice
2 tablespoons walnut oil
sea salt and black pepper to taste
12 ounces rigatoni
3 cups arugula
1 cup Dolcelatte or Gorgonzola cheese, cut into small cubes
1. Preheat oven to 300 degrees F. Wrap beets individually in parchment paper then aluminum foil and roast for 1-1/2 hours or until tender. Test them by opening one of the parcels and scraping the skin away from the stem end – it should come away easily.
2. Let beets rest until cool enough to handle, then peel and cut each beet into 6 to 8 wedges, depending on the size. Combine the garlic, orange zest and juice, lemon juice, walnut oil, and salt and pepper together and drizzle over beets and toss well to coat.
3. Meanwhile, bring a large saucepan of slightly salted water to a boil. Cook the pasta for 10 minutes, or until cooked but firm.
4. Drain the pasta thoroughly. Add the warm beets, arugula, and cheese. Quickly and gently toss together, then divide between serving bowls and serve immediately before the arugula wilts.