Preheat oven to 190°C (375°F) if roasting as an alternative, or plan to braise on stovetop. Trim beet greens leaving about 1 cm stem; scrub beets clean but keep skin intact to avoid color bleeding.

Braise beets

In a medium saucepan, combine 1000 ml water, 2 tbs olive oil, 1 tsp kosher salt and thyme sprigs. Add whole beets and bring to a simmer over medium heat. Reduce to a gentle simmer, cover, and cook until tender when pierced with a knife, about 30–40 minutes depending on size. Check after 30 minutes.

Cool and peel

When tender, remove beets to a bowl and let cool slightly until you can handle them. Using your hands or a small paring knife, rub or peel the skins off (they should slip off easily). Cut beets into 1/4- to 1/2-inch thick wedges or slices. Season lightly with a pinch of salt and pepper.

Pickled shallots

Thinly slice the shallot into half-moons. In a small heatproof jar or bowl, combine 60 ml white wine vinegar, 60 ml water, 1 tsp sugar and 1 tsp salt. Stir to dissolve. Add the sliced shallot, press down so liquid covers them, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours) to develop a bright, mildly pickled flavor.

Whipped goat cheese

Place 150 g goat cheese, 2 tbs Greek yogurt (or crème fraîche), 1 tsp honey and 1/4 tsp black pepper in a food processor or blender. Pulse until mixture is smooth and aerated, scraping down sides as needed. Alternatively, beat by hand with a whisk until creamy. Transfer to a small serving bowl and keep refrigerated until plating.

Citrus vinaigrette

In a small bowl or jar, whisk together 45 ml fresh orange juice, 15 ml fresh lemon juice, 1 tsp Dijon mustard and 1 tsp honey. Slowly stream in 60 ml extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired. Set aside.

Salad & garnish

Toast pepitas

Heat a small skillet over medium heat. Add 1 tsp neutral oil and 40 g pepitas. Toast, shaking the pan or stirring frequently, until they smell nutty and begin to pop, about 2–3 minutes. Remove to a plate to cool so they remain crisp.

Toss arugula

Place 4 cups arugula in a large bowl. Add about 2–3 tbs of the citrus vinaigrette and toss gently to coat (reserve remaining vinaigrette to dress beets or adjust at plating).

Assemble salad

On a serving platter or individual plates, arrange a bed of dressed arugula. Fan or mound the sliced braised beets over the arugula. Dollop or pipe 1–2 large spoonfuls of whipped goat cheese around or on top of the beets. Scatter pickled shallots over the salad, then sprinkle toasted pepitas. Drizzle a little more vinaigrette over the beets if desired and finish with a light dusting of citrus zest and flake salt to taste (about 1 tsp distributed).

Finish

Serve immediately so arugula stays crisp and pepitas remain crunchy. Leftovers: keep components separately in the refrigerator (beets and whipped cheese up to 3 days; pickled shallots up to 5 days; pepitas stored airtight at room temperature).