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Roasted Beets and Arugula

Nov/Dec 2015


by in May 2001
Roasted Beets and Arugula
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  • 2 pounds beets
  • handful of fresh thyme (about 2 dozen sprigs), chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh orange juice
  • 1/4 cup herb-flavored or other vinegar
  • salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon grated orange zest
  • 2 large bunches arugula, chopped
  • 1 cup grated fresh Parmesan


Preheat oven to 400 degrees F. Trim beets, combine with fresh thyme, garlic, orange juice, the 1/4 cup vinegar, salt, and pepper. Cover and roast for 1 hour. Peel and cube beets. Combine olive oil, red-wine vinegar, and zest. Add arugula, toss, and sprinkle cheese on top.
Updated Wednesday, February 9th, 2005

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