Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.


  • 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 teaspoon red-wine vinegar
  • 1 bunch arugula (1/2 pound), trimmed
  • 2 oranges, peel and pith removed, cut into 1/4-inch-thick rounds
  • 2 tablespoons toasted pistachios, roughly chopped


  1. Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.
  2. Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.

Cook’s Note

The beets can be roasted a day in advance; toss everything together to serve.

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