Roasted Beets and Arugula Recipe

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Yield: Makes 8 servings.

• 2 pounds beets
• handful of fresh thyme (about 2 dozen sprigs), chopped
• 4 cloves garlic, minced
• 1/2 cup fresh orange juice
• 1/4 cup herb-flavored or other vinegar
• salt and pepper, to taste
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon grated orange zest
• 2 large bunches arugula, chopped
• 1 cup grated fresh Parmesan

Preheat oven to 400 degrees F. Trim beets, combine with fresh thyme, garlic, orange juice, the 1/4 cup vinegar, salt, and pepper. Cover and roast for 1 hour. Peel and cube beets. Combine olive oil, red-wine vinegar, and zest. Add arugula, toss, and sprinkle cheese on top.