Despite feeling a little bit like Dwight Schrute every time I eat one, I adore beets. I’ve only ever eaten them at a restaurant or out of a can, so roasting fresh beets was high on my list of new cooking skills to master.
It’s pretty simple, actually. Just pull off the greens, lightly scrub the skin, wrap each beet individually in tinfoil, and roast until tender. Preparing beets this way brings out incredible sweetness and makes them a perfect addition to salads, or perhaps just eaten by the spoonful.
Plus, the color is absolutely beautiful! Even if it makes your kitchen look a bit gruesome.
Roasted Beet and Arugula Salad
- 4 medium beets
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 Tbs. brown sugar
- 2 tsp. Dijon mustard
- salt and pepper
- 4 oz. baby arugula, rinsed and dried
- 1/3 cup sliced almonds
- 4 oz. crumbled goat cheese
Preheat oven to 400° F. Remove tops from beets, scrub them lightly under water, and dry. Wrap each beet in a square of tinfoil and place on a rimmed baking sheet. Roast for 50-70 minutes, or until tender when pierced with a knife. Remove from oven, unwrap each beet, and let stand for 10 minutes, or until cool enough to handle. Carefully peel beets using a knife or vegetable peeler, and cut each one in half. Slice each half into about 6 wedges.
Meanwhile, whisk together the olive oil, balsamic vinegar, brown sugar, and salt and pepper to taste. Toss the warm beets with about half of the vinaigrette. Toss the remaining vinaigrette (or however much you desire) with the arugula. Place arugula on a platter or in a bowl and top with the almonds, goat cheese, and beets. Serve warm or at room temperature.
Source: Slightly adapted from Foolproof by Barefoot Contessa.