1 lb of fresh trimmed beets
¾ lbs Arugula, washed
1 ½ Tablespoons Extra Virgin Olive oil
½ teaspoon course ground sea salt
¾ teaspoon rosemary vinegar
¼ cup chopped walnuts or pecans
½ cup crumbled Romano cheese
Dice beets while preheating oven to 450o F.
Spread diced beets on baking sheet and drizzle with 1 Tablespoon Olive Oil then sprinkle salt over the top. Toss lightly to coat beets.
Fold foil over beets and crimp ends to form a packet.
Bake for 15 minutes, then open packet and bake 5 more minutes to make beets a bit crispy.
Peel and dice oranges.
In a large bowl toss Arugula, ½ Tablespoon Olive Oil, rosemary vinegar, diced oranges and their juice, and nuts.
Add the cooled beets and toss lightly.
Sprinkle the crumbled cheese over the top and serve.
Makes 4 servings.
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