Beet Salad with Goat Cheese and Arugula

In largest bowl your microwave will accommodate, stir together beets, ⅓ cup water, and ½ teaspoon salt. Cover with plate and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.

In medium bowl, use rubber spatula to mash together goat cheese, 1 tablespoon chives, lemon zest and 2 teaspoons juice, caraway seeds, pepper, and ⅛ teaspoon salt. Slowly stir in up to ⅓ cup water until mixture has consistency of regular yogurt. Season with salt, pepper, and extra lemon juice to taste. Spread goat cheese mixture over serving platter.

In large bowl, combine arugula, 2 tablespoons almonds, 2 teaspoons oil, 1 teaspoon lemon juice, and pinch salt and toss to coat. Arrange arugula mixture on top of goat cheese mixture, leaving 1-inch border of goat cheese mixture. Add beets to now-empty bowl and toss with remaining 2 teaspoons lemon juice, remaining 1 teaspoon oil, and remaining pinch salt. Place beet mixture on top of arugula mixture. Sprinkle salad with remaining 2 tablespoons almonds and remaining 1 tablespoon chives and serve.