Bietola Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens close to the crown, leaving about 1/2 inch of stem to reduce bleeding. Place whole beets on a sheet of foil, drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then wrap tightly. Roast on a rimmed baking sheet for 45–60 minutes (time depends on beet size) until a paring knife slides through easily. Remove from oven and let cool slightly.

Peel and slice

When cool enough to handle, rub skins off with a paper towel or slip them off under running water. Slice the roasted beets into 1/4- to 1/2-inch rounds or wedges, as you prefer.

Make quick pickling brine & pickle

In a small saucepan combine 3/4 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, 1 teaspoon whole peppercorns and 1 bay leaf. Bring to a gentle simmer to dissolve sugar, then remove from heat. Place sliced beets into a heatproof jar or bowl and pour the hot brine over them, ensuring they are mostly submerged. Let sit at room temperature for at least 30 minutes; for more tang let them chill in the fridge for 1–3 hours. Reserve the pickling liquid for assembly if desired.

If making your own reduction, pour 3/4 cup balsamic vinegar into a small saucepan and bring to a gentle simmer over medium-low heat. Reduce to low and simmer until syrupy and reduced by about half (about 10–15 minutes). Stir occasionally and watch closely so it doesn’t burn. If you prefer a sweeter glaze, whisk in 1 teaspoon honey or brown sugar toward the end. Remove from heat and let cool; it will thicken more as it cools. Yield: about 3 tablespoons.

Toss arugula with 2 tablespoons extra-virgin olive oil and a pinch of flaky salt and 1/4 teaspoon freshly ground black pepper in a large bowl until lightly coated.

Arrange the dressed arugula on a platter or four individual plates, creating a bed for the beets.

Drain the pickled beet slices (reserve a little pickling liquid if you want to splash on the salad). Fan or scatter the beets over the arugula.

Crumble 4 ounces feta evenly over the salad and sprinkle 3/4 cup chopped crystallized almonds for crunch.

Drizzle 3 tablespoons balsamic reduction over the arranged salad in a thin zigzag. If you reserved some pickling liquid and like extra acidity, add 1 teaspoon around the plate or lightly over the beets.

Finish with a pinch of flaky sea salt and an extra grind of black pepper to taste. Serve immediately.