Roasted Beets and Arugula


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 ¼ 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.


Makes 8 servings.

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