Roasted Beets with Arugula
Ingredients
- 2 pounds medium beets
- 10 fresh thyme sprigs, plus 1 teaspoon minced thyme ⓘ
- 5 garlic cloves, lightly crushed
- 1/2 cup dry white wine
- 1/2 cup fresh orange juice ⓘ
- Salt ⓘ
- 1/4 cup plus 2 tablespoons extra-virign olive oil ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 1 teaspoon finely grated orange zest ⓘ
- Freshly ground pepper ⓘ
- 1 large bunch of arugula, torn into bite-size pieces
- 5 ounces ricotta salata or feta cheese, diced or crumbled ⓘ
Instructions
- Preheat the oven to 400.
- In a nonreactive 13-by-9-inch baking dish, combine the beets, thyme sprigs, garlic, white wine, orange juice and a pinch of salt.
- Cover with foil and bake for about 1 1/4 hours, or until the beets are tender.
- Let cool slightly, then peel the beets and cut them into 1-inch dice.
- Discard the cooking liquid.
- In a large bowl combine the oil, vinegar, orange zest and minced thyme.
- Add the beats, season with salt and pepper and toss with the dressing.
- Toss the beets with the arugula, transfer to a platter and sprinkle the ricotta salata on top.
Nutrition & Diet Analysis (per serving)
164
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).