Photo: Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino Recipe
Ingredients
- 4 large beets, red, golden, or Chioggia or any combination
- 8 to 10 baby beets- any color or combo
- 2 cups baby arugula
- 2 to 3 tablespoons balsamic vinegar
- 2 to 3 tablespoons high quality extra-virgin olive oil
- Salt
- 1/4 cup pistachios, toasted and chopped
- 1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano
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!
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By Magylu
Oakton, VA
on January 16, 2013
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Really loved this. I was given some fresh beets and had no idea how to cook them. We always had them from the can when I was growing up. This recipe was perfect. What a great balance of flavors. If you get the beet juice on your clothes, immediately put club soda on the stain and wash it. You might have a prayer of getting it out. Worked for me.
By jackcheese_11416616
west hollywood, CA
on January 07, 2012
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love this!!! so easy, and can be customized to your taste. even my beet hater friends eat this when i make it. beets get a bad rap, like brussell sprouts, etc. roasting anything only makes it better. just don't wear your favorite shirt while making this. while beet juice is yummy, it's unforgiving on your clothes. another winner from anne!
By opswest_7794807
phoenix, AZ
on June 24, 2011
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This is a a great salad and very easy to make! I cooked red and golden beets in a steamer for 1 1/2 hours which keeps the skins moist for easy peeling. I also used spring mix with some extra arugula. Beautiful looking salad and tastes fantastic. The pistachios really make this great. I love you Ann!!
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