Description

Roasted beets tossed with pistachios and parmesan over peppery arugula, bright enough for a weeknight and pretty enough for a party. A quick vinegar trick takes away the earthy, dirt-like taste of the beets to make it a crowd pleaser.

Ingredients

1 1/2 pounds beets (680 g), about 4 medium, peeled and diced into half-inch to three-quarter-inch pieces.
1 tablespoon (14 g) olive oil, for roasting
1/2 teaspoon kosher salt, plus more to taste
3 tablespoons (45 g) white wine vinegar (or regular white, apple cider vinegar or rice wine vinegar)
2 teaspoons (14 g) honey
1/3 cup (72 g) extra-virgin olive oil
3 tablespoons (45 g) fresh lemon juice
1 clove garlic, grated
Zest of 1 lemon
1/4 cup (30 g) shelled pistachios, finely chopped
1/4 cup (25 g) shredded Parmesan
5 ounces (140 g) arugula
Freshly ground black pepper, to taste

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Instructions

Heat oven to 425°F. Toss the diced beets with the roasting olive oil and 1/2 teaspoon salt. Spread in a single layer and roast 25 minutes, flipping halfway, until tender with caramelized edges.
Tip the hot beets straight into a large bowl, add the white wine vinegar, and toss. Let cool to warm or room temperature, about 15 minutes.
Add the honey, lemon juice, garlic, lemon zest, and extra-virgin olive oil to the beets. Season with salt and pepper and toss.
Fold in the pistachios and Parmesan.
Pile the arugula on a platter and spoon the beets and their dressing over the top. Finish with an extra squeeze of lemon if you like.

Notes

The vinegar ratio is 2 tablespoons per pound of beets, so scale it if you change the amount.

Make-ahead: roast and dress the beets up to 3 days in advance, then add greens, nuts, and parm before serving.

Nutrition

Serving Size: 1
Calories: 346
Sugar: 15.5 g
Sodium: 374.7 mg
Fat: 27.4 g
Carbohydrates: 23.2 g
Fiber: 6 g
Protein: 6.4 g
Cholesterol: 3.6 mg