Ingredients
- 2 large or 4 small red, gold or Chioggia beets
- 1/4 cup sunflower or mild olive oil, plus more to coat beets
- Salt and pepper
- 1/4 cup pecans (or walnuts or hazelnuts)
- 2 Tbsp. freshly squeezed orange juice
- 1 Tbsp. sherry or red wine vinegar
- 4 cups arugula or other salad green
- Fresh herbs, such as dill or mint – your choice! - chopped
Instructions
1. Preheat oven to 400 degrees F. Wash and dry the beets, coat them with sunflower oil, and sprinkle with salt and pepper. Wrap beets in foil and place on a baking sheet. Roast in oven until the beets yield easily when pierced with a knife. Check them every 20 minutes or so; they will take about an hour to cook fully, depending on their size.
2. While the beets are in the oven, toast pecans (hazelnuts or walnuts) until they are fragrant. They will burn quickly in a hot oven, and should only take a few minutes to toast. Set aside.
3. Meanwhile, in a small bowl, whisk together the freshly squeezed orange juice and vinegar; and season to taste with salt and freshly ground pepper. While whisking, slowly drizzle in ¼ cup of sunflower or mild olive oil. Taste and adjust for sweetness, acidity and seasoning. Set aside.
4. When beets have finished roasting, remove from oven, and while they are still hot, peel them under running water (if they are fully cooked, the skins should slip off easily). Cut them into a shape of your choice (wedges, thin rounds, or half-moons) and toss them with 1 Tbsp. of the dressing while they are still warm. When you are ready to serve, toss the arugula with the remaining dressing, and adjust seasoning as needed. Add fresh herbs if you’d like. Arrange the beets and nuts on top of the arugula, or toss them in and mix well. Enjoy!