Prepare the beets: Red and golden beets should be prepared separately to prevent the red beets from bleeding onto the golden beets.

Wash the beets thoroughly under cold running water, scrubbing away any dirt.

Trim off the tops and bottoms of the beets.

Use a vegetable peeler or a paring knife to peel the beets, removing the outer skin. I recommend peeling before roasting over roasting with the skins on, so that the beets absorb the glaze.

Cut the peeled beets into approximately 1-inch cubes. Make sure they’re uniform in size, so that they roast evenly.

In a small bowl, whisk together ½ of the olive oil (2 tablespoons), ½ of the honey (2 tablespoons), and the balsamic vinegar until well combined. The glaze should appear viscous. (Note: The balsamic glaze enhances the red beets. The lemon glaze enhances the yellow beets, below.)

Coat the red beets with the balsamic glaze:

Place the beet cubes in a mixing bowl.

Pour the balsamic glaze over the beets.

Season with a pinch of salt and black pepper.

Toss the red beet cubes in the glaze until they are evenly coated. Make sure each piece is well-covered with the glaze.

Place beets on pan: Place the glazed, red beets on half of the pan, leaving room for the golden beets on the other half.

Prepare the glaze for the yellow beets:

In a small bowl, whisk together the rest of the olive oil (2 tablespoons), the rest of the honey (2 tablespoons), and lemon juice until well combined. The glaze should appear viscous.

Coat the yellow beets with the lemon glaze:

Place the yellow beet cubes in a clean mixing bowl.

Pour the lemon glaze over the yellow beets.

Season with a pinch of salt and black pepper.

Toss the beet cubes in the glaze until they are evenly coated. Make sure each piece is well-covered with the glaze.

Spread the glazed golden beet cubes in a single layer on the other half of the baking sheet. Make sure the beets have enough space between them to cook evenly. Keep the red beets separate from the golden beets as much as you can. If some touch and bleed, that’s okay, but you want to keep the yellow as bright as possible. You’ll be glad you did!

Place the baking sheet in the preheated oven.

Check for doneness: To check for doneness, insert a fork or toothpick into one of the beet cubes. It should go in easily when the beets are done and tender.

In a large, flat serving dish, arrange the fresh arugula leaves as the base.

Place the roasted beet slices on the bed of arugula, creating a visually appealing contrast between the two colors.

Scatter the tangerine segments and dried, black figs evenly around the perimeter of the beets.

Sprinkle the pistachios and crumbled feta cheese on top of the salad, serving some of the feta separately for guests to add to their individual salads.

Add the dressing: Drizzle the dressing over the salad just before serving, or you can serve it on the side for guests to dress their own.

Serve: Serve the salad on the flat serving dish, untossed or slightly tossed, for a beautiful presentation.

In a bowl, combine the white miso paste and lemon juice. Use a fork or a whisk to mix them together until the miso paste is mostly dissolved.

Add tamari, garlic, and ginger:

Add the tamari, minced garlic, and grated ginger to the miso mixture. Whisk everything together until well combined.

Add the honey or sugar to the mixture. The sweetness balances the saltiness of the miso and soy sauce. Adjust the amount to your taste.

While whisking the mixture, slowly drizzle in the neutral-flavored oil. This emulsifies the dressing and gives it a lovely, creamy texture.

Taste the dressing and adjust the flavors as needed. You can add more miso for a stronger umami flavor, more sweetness, or more acidity from lemon juice if desired. Your choice!

Serve: Pour the dressing into a serving bowl, drizzling with a circle or spiral of honey to give visual appeal. Or you can sprinkle with garnish, such as chives, feta cheese or chopped pistachios (for flavor continuity with the salad).

If making the dressing ahead, transfer the miso ginger dressing to an airtight container or a dressing bottle. Store it in the refrigerator for up to a week.

Before using the dressing, give it a good shake or stir, as the ingredients may separate when stored.