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Prep Time:10 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 35 minsServings:4Yield:6 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hr 25 minsTotal Time:1 hr 35 minsServings:4Yield:6 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr 25 mins
Additional Time:
1 hr 25 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundred beets, trimmed1cupbalsamic vinegar, divided2cupsloosely packed arugula1tablespoonextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper2ouncesgoat cheese, crumbled(about1/2cup)¼cupchopped toasted walnuts
Cook Mode(Keep screen awake)
Ingredients
1poundred beets, trimmed
1cupbalsamic vinegar, divided
2cupsloosely packed arugula
1tablespoonextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
2ouncesgoat cheese, crumbled(about1/2cup)
¼cupchopped toasted walnuts
DirectionsPreheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.TipsTo make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.Originally appeared: EatingWell.com, November 2019
Directions
Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.TipsTo make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.
Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.
Tips
To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.
Originally appeared: EatingWell.com, November 2019
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Nutrition Facts(per serving)225Calories12gFat23gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
