Oven-Roasted Squash and Beets with Arugula

In a shallow roasting pan combine beets, 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. In a second shallow roasting pan combine squash with remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place roasting pans on separate oven racks and roast in a 425° oven, uncovered, for 25 to 35 minutes or until beets and squash are tender, stirring and switching pan positions once during roasting.

Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.