Roasting beets allows for a wonderful concentration of
earthy flavor in a simple salad. Served warm or cold,
this salad gets better as it sits and the falvors meld
6 small beets, unpeeled
2 tablespoons olive oil
Salt and pepper
4 ounces arugula
4 ounces feta cheese, cubed
2 ounces Dijon vinaigrette
- Preheat the oven to 400°F. Place the beets in a roasting pan, drizzle with olive oil and season with salt and pepper. Cover the pan with aluminum foil. Roast for 75 minutes or until beets are tender.
- Uncover the beets and let cool before handling. Tip: you may want to wear gloves to avoid staining your fingers! Peel and dive the beets.
- Combine the arugula, beets, feta and dressing in a bowl. Toss gently and serve immediately.