Roasted Beets with Toasted Pecans & Greens

Cook, Fall, In Season, Meat-Free Mains, Recipes, Starters, Vegetarian

Roasted Beets with Toasted Pecans & Greens

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.

 

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

One comment about “Roasted Beets with Toasted Pecans & Greens

  1. Weekly Wrap-Up: 9/23-9/29 | Williams-Sonoma Taste

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