27 small- to medium-sized Chioggia beets, trimmed and washed
1/3 cup water
¼ cup honey
½ cup sherry vinegar
1 cup olive oil
Salt and pepper to taste
½ cup Greek yogurt
1 teaspoon vadouvan curry
2 cups arugula leaves
Preheat the oven to 400° F. Place beets in a baking dish with 1/3 cup of water and cover tightly with aluminum foil. Roast until tender when pierced with a tooth pick, about 25 minutes. Allow beets to cool uncovered, then peel and cut in half.
Make a marinade by whisking together the honey, sherry vinegar, olive oil, and salt and pepper to taste. Pour half the marinade over the prepared beets and adjust the seasoning to taste. Reserve the rest of the marinade for the arugula.
In another bowl, thoroughly mix the yogurt with the vadouvan curry.
To serve, dot each of six serving plates with nine generous dots of the curry-yogurt mix. Place a marinated beet on each dot. Sprinkle with a generous amount of the candied pistachios. Toss the arugula with a little of the beet marinade and divide the leaves between the six plates.