Jun 08 2026
Restaurants›10 Acres Bistro›10 Acres Farm Roasted Beets Recipe

10 Acres Farm Roasted Beets Recipe

Inspired by 10 Acres Bistro
Time2h
Serves4

guajillo dressing – pumpkin seed & walnut crumb – arugula -goat cheese ajo blanco puree – onion

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Ingredients

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Roasted Beets

Guajillo Dressing

Pumpkin Seed & Walnut Crumb

Ajo Blanco Puree

Salad Assembly

Method

Roasting Beets

  1. 1

    Prepare the Beets

    Preheat the oven to 400°F (200°C). Wash the beets, trim the tops, and wrap them in aluminum foil. Drizzle olive oil, salt, and pepper over the beets before sealing the foil.

  2. 2

    Roast the Beets

    Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until fork-tender. Let them cool, then peel and cut into wedges.

Preparing Guajillo Dressing

  1. 3

    Soak and Blend

    Soak the guajillo peppers in hot water for 15 minutes to soften. Remove seeds and stems. In a blender, combine soaked peppers, garlic, lime juice, olive oil, salt, and honey. Blend until smooth.

Making Pumpkin Seed & Walnut Crumb

  1. 4

    Toast and Process

    In a skillet, toast pumpkin seeds and walnuts over medium heat until fragrant. Allow to cool and then pulse in a food processor with olive oil and salt until coarsely ground.

Ajo Blanco Puree

  1. 5

    Blend Ingredients

    In a blender, combine blanched almonds, garlic, stale bread, olive oil, white vinegar, water, and salt. Blend until smooth and creamy.

Assembling the Salad

  1. 6

    Combine Ingredients

    In a large bowl, combine roasted beet wedges, arugula, and sliced onion. Drizzle with guajillo dressing and toss gently.

  2. 7

    Serve

    Plate the salad, top with goat cheese crumbles and pumpkin seed & walnut crumb. Serve with a drizzle of ajo blanco puree.

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