3 beets, cut into wedges (greens can be chopped to 2” lengths if that’s more manageable for you!)
1 tablespoon sea salt
2 tablespoons ghee or olive oil
1 large handful of arugula
2 tablespoons cultured butter
2 slices focaccia or sourdough, toasted
Preheat oven to 400F.
Toss beets and greens with salt and ghee, and scatter into a large sheet pan with a splash of water. Roast until beets are tender, 20-25 minutes, adding water to the pan if the tops start to burn. Add bread to oven in the final minutes to warm through and lightly toast.
Spread lower halves of focaccia with butter and top with beets and greens. Pile high with arugula before sandwiching.