Baked Baby Beets with Arugula
Gluten Free, Italian, Mediterranean Fall, Spring, Summer, Winter
November 5, 2015
Strikingly rustic in look, tantalizingly earthy in taste,beets
arugula
elegant in texture these beet bites will be a great addition to your favorite goat cheese.
Directions
1Preheat the oven to 400F.
2Individually wrap the beets in parchment paper. Place it in a roasting pan and bake in the oven for 25 min*.
3While still hot but cool enough to handle, peel off the skin very carefully. Once cooled completely cut them in half.
4In a big serving plate or in an individual salad plates place the arugula, arrange the beets and drizzle on top with olive oil - balsamic vinaigrette.
5Olive oil - balsamic vinaigrette
6In a small bowl mix 2 tablespoons extra virgin olive oil with ¾ tablespoon balsamic vinegar, salt and freshly ground black pepper. Whisk until it gets homogeneous texture.
7* If you can’t find the baby beets use the regular ones. Bake them for 45min.