Rating: 3.15 stars
54 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 21
  • 2 star values: 13
  • 1 star values: 2

Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.

Everyday Food, October 2010

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Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.

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  • Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.

Cook's Notes

Peeling and cutting the beets into small pieces reduces their cooking time.

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Reviews (1)

54 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 21
  • 2 star values: 13
  • 1 star values: 2
Rating: Unrated
12/10/2010
Fantastic, easy, and healthy!