Nothing beats roasted beets! They’re abundant at the market and on the farm stand tables. Ever tried roasting them yourself like you would a baked potato? In a word, delicious! And dressing them is as easy as a drizzle and a sprinkle. Black mission fig balsamic goes perfectly but venture out and try other flavors. Let us know what you fancy!
INGREDIENTS
- 3 medium-large beets, tops removed and scrubbed clean.
- 4 tablespoons Olive This! Black Mission Fig balsamic, plus extra for drizzling
- 4 tablespoons Olive This! Blood Orange olive oil
- 2 cups loosely packed arugula (optional)
- salt
- freshly ground black pepper
- ½ cup of toasted walnut pieces, for garnish
Remove the tops and any stray roots from the beets and scrub clean. Wrap each beet in foil similar to how you would for baked potatoes. This keeps the moisture inside and doesn’t dry out the edges of the beets. Roast them for about 1 hour or more until tender when tested with a sharp knife.
When the beets are done roasting, unwrap them and let them rest for about 10 minutes. When they are cool enough to hold, peel them with a sharp knife. Similar to potato skins, they should come off very easily. Some of our skins just slipped right off using our fingers.
Once cooled, slice beets into ¼-inch to ½-inch rounds. We lined our cutting board with waxed paper to reduce any staining from the beet juice (you could also use parchment paper).
Place 4-5 slices onto a plate and drizzle with about 1 tablespoon of the olive oil. If using arugula, mix some extra olive oil and balsamic to make a vinaigrette and toss with the arugula in a separate bowl.
Add arugula to plate and drizzle about 1 tablespoon of the balsamic vinegar over the beets. Add salt and freshly ground pepper to taste and garnish with toasted walnut pieces.
MAKES 4 SERVINGS
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