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Recipe for Roasted Beets and Arugula | Almanac.com

Roasted Beets and Arugula

Yield
Makes 8 servings.
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Roasted Beets and Arugula

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Ingredients
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
Instructions

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.