My F&W
quick save (...)

Roasted Beets with Arugula

  • SERVINGS: 8-10
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

These citrus-roasted beets are mixed with arugula and salty ricotta salata to make a refreshing salad. You can use baby beets, either red or golden; just reduce the cooking time.

Plus: More Vegetable Recipes and Tips

  1. 2 pounds medium beets
  2. 10 fresh thyme sprigs, plus 1 teaspoon minced thyme
  3. 5 garlic cloves, lightly crushed
  4. 1/2 cup dry white wine
  5. 1/2 cup fresh orange juice
  6. Salt
  7. 1/4 cup plus 2 tablespoons extra-virign olive oil
  8. 2 tablespoons red wine vinegar
  9. 1 teaspoon finely grated orange zest
  10. Freshly ground pepper
  11. 1 large bunch of arugula, torn into bite-size pieces
  12. 5 ounces ricotta salata or feta cheese, diced or crumbled
  1. Preheat the oven to 400°. In a nonreactive 13-by-9-inch baking dish, combine the beets, thyme sprigs, garlic, white wine, orange juice and a pinch of salt. Cover with foil and bake for about 1 1/4 hours, or until the beets are tender. Let cool slightly, then peel the beets and cut them into 1-inch dice. Discard the cooking liquid.
  2. In a large bowl combine the oil, vinegar, orange zest and minced thyme. Add the beats, season with salt and pepper and toss with the dressing. Toss the beets with the arugula, transfer to a platter and sprinkle the ricotta salata on top.
Make Ahead The dressed beets can be refrigerated overnight. Let return to room temperature before finishing the salad.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.