Preheat oven to 400°F on convection roast.
Dice the peeled beets into ¼ inch cubes. Place on a baking sheet large enough to let the beets lie evenly and not be too crowded.
Sprinkle over the rosemary, thyme leaves, a good drizzle of EVOO and a sprinkling of salt and pepper. Toss together, making sure everything is fully coated.
Roast for 25-35 minutes or until tender but not mushy.
While the beets roast cook the rice. Place the rice in a fine mesh strainer and rinse under cool water until the water runs clear. Place the rice in a sauce pot along with 2 cups of water and a pinch of salt.
Bring up to a boil over medium and then cover and reduce to a simmer. Cook for 15-17 minutes then remove the lid and simmer for 7-10 minutes or until the liquid is absorbed and the rice is tender but still al dente. Turn off the heat and place the lid back on for 5 minutes to let the rice steam. Remove lid and fluff rice with a fork. Let cool slightly.
While the rice cools, the beets should be done roasting. Remove from oven and let cool slightly as well.
In a large bowl combine the cooled rice and beets, along with the chopped cherries, almonds and arugula. Squeeze the lemon over top everything and then toss to combine. Taste for seasoning adding more salt and pepper if needed.
Recipe Courtesy of Megan Mitchell