You Can’t Beat Beets
A polarizing food? We think not. Not only do they turn everything they touch a delicious shade of fuschia, beets are packed with phytonutrients called betalains—the powerful chemical that gives them their lovely hue also acts as an antioxidant, detoxifier, and anti-inflammatory agent. Beets are also full of vitamins and minerals such folate, vitamin C, potassium and magnesium. Healthy, beautiful, and versatile, the beet just makes us want to sing. We got the beet!! Yeah! (We really are that excited!)
Roasted Beet, Pearl Onion, Orange, and Arugula Salad
- 1 pound small beets
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper (to taste)
- 20 large pearl onions (approximately ½ pound)
- 2 medium oranges
- 5 ounces arugula (1 regular size package)
- 2 tablespoons fig vinegar
- 2 tablespoons hazelnuts, toasted and peeled
- 2 ounces soft fresh goat cheese, coarsely crumbled
- Preheat oven to 400 degrees Fahrenheit.
- Cut stems and tails off beets. Do not peel. Line bottom of a baking pan with foil. Place beets in pan and toss with ½ tablespoon olive oil, salt and pepper to taste. Roast for 25 minutes.
- Trim both ends off pearl onions and toss with ½ tablespoon olive oil, salt and pepper to taste. Add the pearl onions to the beets and roast for an additional 15 minutes, until beets and onions are tender.
- Peel and remove membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed slices, if necessary.
- Peel and quarter the beets. Lay beets over arugula in a large bowl. Top beets with the orange pieces. Scatter the roasted onions around the beets.
- Combine fig vinegar with 2 tablespoons olive oil and drizzle over salad. Sprinkle with toasted hazelnuts and goat cheese. Serve immediately.