Roasted Beets In Agrodolce
A delightful blending of sharp, peppery arugula leaves, slightly sweet roasted beets and meaty pistachios results in a salad that can serve as a meal. The term “argrodolce” usually refers to a traditional Italian sweet and sour sauce. Add classic Asian spices and Mediterranean olive oil and vinegar, and you’ve got a multicultural taste sensation that the whole family will enjoy. Recipe courtesy of True Food Kitchen.
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Ingredients
10 medium sized beets, stems removed
1/2 cup extra virgin olive oil
1/4 cup honey
2 tbsp red chili garlic puree
1/4 cup red wine vinegar
3 cups arugula leaves
2 tbsp pistachio nuts
Salt & pepper, to taste
Instructions
Drizzle oil on beets and toss to coat, adding salt and pepper to cover.
Place on sheet pan in a 325° oven for 60-75 minutes or until easily pierced with a paring knife.
Remove and allow to cool for 20 minutes. Using a paring knife, remove the skins of the beets, cut the beets into bite sized pieces.
Mix together the honey, red chili, garlic sauce and red wine vinegar in a small bowl. Add the olive oil to finish the marinade, season to taste with salt and pepper.
In a larger bowl, combine the beet pieces with the marinade, tossing well. Reserve to marinate up to 6 hours.
When ready to serve, toss the arugula leaves in with the beets. Place on a serving plate and top with nuts.
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