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.
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.