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26.9.13

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.

3 comments:

Log Cabin Studio said...

It looks good...and very healthy.
xoxo

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?

Hugs
Shane

Christa said...

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