Beet and Arugula Salad

4 med. beets
1/2 red onion - sliced thin
2 T olive oil
2 T balsamic vinegar
2 T sugar
2 T capers
1 t cumin
s+p to taste
2 c arugula (aka Garden Rocket!)
2 T chopped chives
4 oz. chevre

Cut off tops of beets and add to boiling water. Simmer on med. heat for about 30 minutes until tender. Drain and cool before removing tail and slipping off skins. Cut to bite-size pieces.

While beets are stewing, combine onion, oil, vinegar, sugar, capers, cumin, and s+p. Add beets, and toss mixture with arugula before serving.

Garnish with chives and chevre.