Sweet hearty beets are the perfect contrast to peppery arugula in this recipe, which gets a little crunch from chopped pecans. Use a mix of colorful beets for a beautiful presentation.
Roasted Beets with Toasted Pecans & Greens
6 small beets
2 Tbs. extra-virgin olive oil, plus more for drizzling
2 Tbs. sherry vinegar
2 tsp. honey
1/2 tsp. kosher salt
Freshly ground pepper
1/2 cup (2 oz./60 g.) chopped and toasted pecans
4 cups (4 oz./125 g.) arugula leaves or other tender greens
Preheat the oven to 350ºF (180ºC). Cut off the beet tops and reserve for another use. Place the beets in a single layer in a heavy ovenproof frying pan just large enough to accommodate them, and drizzle with olive oil. Cover with aluminum foil. Roast the beets until tender when pierced with a small, sharp knife, about 40 minutes. Let cool slightly, then peel and trim the beets. Cut into rounds about 1/4 inch (6 mm.) thick.
In a large, shallow serving bowl, whisk together the 2 tablespoons olive oil, the vinegar, honey, salt and a pinch of pepper. Add the beet slices, pecans and arugula and toss gently. Serve. Serves 4.