What to have for lunch?

This is one of my favorite website for great food... Williams-Sonoma

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.


Log Cabin Studio said...

It looks good...and very healthy.

Roses, Lace and Brocante said...

Hello dear Dagmar
That's just the inspiration I needed for a tasty weekend salad YUM - merci!!!
The beets look wonderful in different colours.
Your arugula is what we know as rocket - with a distinct peppery flavour!

Wishing you and Jim a very happy weekend - have you got any hiking planned.
I will go out to the boat this weekend and take some more photos - just for you D - I haven't come across any other mad keen sailors in blogland - do you know of any?


Christa said...

That looks really yummy ... I still have beets in the garden ... thank you for this recipe ...!! xoxo