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Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino Recipe

Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • 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.

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  • 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!

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  • 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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  • on June 11, 2011

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    Just love this salad! Will be making this quite often.

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  • on October 12, 2010

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    This was an absolutely terrible experience. Beets never got soft even after 1hr. Overall the recipe did not taste good at all although it looked pretty, however I don't know if style points count. Would not make again.

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  • on August 28, 2009

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    This salad is refreshingly different! I can't always find the different types of beets, but that doesn't seem to alter outcome too much. I have also added spring mix in addition to the arugula. When I served this for dinner guests, it received great reviews.

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  • on January 18, 2009

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    We had to forgo the beet salad as they were not even close to being done in 45 minutes and mine were smaller than the ones she had on the show. I did not wrap them but put them in the oven just as she had done and at 45 minutes I could barely penetrate the beet with the fork.

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  • on January 18, 2009

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    I LOVE BEETS AND SOMETIMES EAT THEM COLD RIGHT OUT OF THE CAN. I HAVEN'T MADE FRESH IN YEARS BECAUSE IF YOU GET THE JUICE ON AHYTHING IT'S A DISASTER. AND SINCE I HAVEN''T MADE THEM IN AWHILE I FORGOT HOW TO COOK THEM AND FOLLOWED HER DIRECTIONS. THAT WAS A BIG MISTAKE. THEY TOOK ABOUT 90 MIN TO COOK THEM AND THE SKIN DRIED OUT SO IT WAS VERY DIFFICULT TO PEEL. THEY MUST BE COVERED! I ALSO LOVE ARUGULA. I THOUGHT THE ONE TO ONE RATIO OF BALSAMIC TO OLIVE OIL WAS OFF. THE BALSAMIC OVERTOOK THE ARUGULA A LITTLE TOO MUCH. NEXT TIME I WILL DO 2 TO ONE. THIS WAS QUITE GOOD BUT NOT SURE IT WAS WORTH ALL THE TROUBLE. I DON'T THINK IT WOULD SUFFER IF I USED CANNED WHOLE BEETS AND SLICED THEM.

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  • on January 17, 2009

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    Beautiful and maybe the most innovative recipe I've seen yet. (I watch all the time.
    I did have to wrap the beets in foil to cook them in time.
    But, WOW!!!
    MAMMA MIA!
    Thanks!
    Steve

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  • on August 21, 2008

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    Agree with the reviewer below regarding "thumbs up" for Anne Burrell's show! Engaging and informative both. As to this recipe, a delcious combination of earthy, sweet, peppery and salty sharp(from the cheeseflavors along with great textural contrast between the ingredients. Both the show and this recipe are keepers.

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