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Categories:Viewed: 5 - Published at: 4 years ago
Ingredients
- 4 large beets, red, golden, or Chioggia or any combination
- 8 to 10 baby beets- any color or combo
- 2 cups baby arugula
- 2 to 3 tablespoons balsamic vinegar
- 2 to 3 tablespoons high quality extra-virgin olive oil
- Salt
- 1/4 cup pistachios, toasted and chopped
- 1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano
Method
- Preheat the oven to 375 degrees F.
- Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily.
- Add the baby beets to the tray for the last 20 minutes of cooking time.
- When the beets have cooled, peel them.
- Slice the large beets into 1/2-inch thick slices.
- Cut the baby beets in half.
- Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt.
- Toss the salad gently to incorporate all of the ingredients.
- TASTE IT!
- It should taste very flavorful but not soggy.
- Arrange the arugula on 4 individual salad plates.
- Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss.
- Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
- Voila!
