Ingredients
Scale
- 4 to 5 medium golden beets
- Lemon Vinaigrette
- ¾ teaspoon ground coriander
- ½ teaspoon honey
- ¼ teaspoon ground cumin
- 2 cups arugula
- ¼ cup crumbled feta
- 2 tablespoons chopped toasted pistachios
- Sea salt
- Freshly ground black pepper
- Microgreens, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place each beet on an aluminum foil piece, afterward drizzle some olive oil on them and then season them with sea salt and freshly ground black pepper. Wrap up the beets in aluminum foil and roast them for about 40 to 90 minutes, or until they become soft and fork-tender. The amount of time it takes to cook the beets depends on their size and freshness. Remove the beets from the oven, discard the foil, and allow to cool. Peel the peels off the beets when they are cold enough to handle. Hold them under flowing water and use your hands to remove the skins.
- Place the beets in the fridge until ready to use, sliced into halves, quarters, or bite-sized pieces.
- Omit the thyme and add the coriander, honey, and cumin to the lemon vinaigrette dressing as directed in this recipe.
- On a dish, arrange the beets, arugula, feta, and pistachios. Season with salt and pepper and drizzle with some of the dressing. Serve with micro greens on top, if preferred.
Notes
This recipe serves 4 people and can be made within a total duration of 1 hour, with a prep time of 15 minutes. If you’re looking for more ways to cook and enjoy golden beets, then you should definitely check out this video recipe.