Save Recipe Print
Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino
Total:
1 hr 50 min
Prep:
20 min
Inactive:
45 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
20 min
Inactive:
45 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.

Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.

Voila!

More from:

Mother's Day

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword