Insalata Di Umberto Recipe

Wash and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, then scrub beets well. Wrap each beet individually in aluminum foil with a drizzle (about 1 tsp) of olive oil and a pinch of salt. Place on a rimmed baking sheet and roast until tender when pierced with a knife, about 45–60 minutes depending on size.

Cool, peel, and slice

Remove roasted beets from oven and unwrap. Let cool until manageable, about 15 minutes. Using your fingers or a paring knife, slip off the skins (they should rub off easily). Using a sharp knife, mandoline set to a thin setting, or chef's knife, slice the beets very thinly into rounds (2–3 mm thick). Place slices on a plate or bowl and set aside.

If walnuts are not already roasted: heat a small dry skillet over medium heat. Add 3 oz walnut halves and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove to a plate to cool. Roughly chop half of them and leave some halves or pieces for texture and garnish.

In a small bowl or jar, combine 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tsp red wine vinegar. Whisk together until honey dissolves and mustard is incorporated. Slowly drizzle in 4 tbsp extra-virgin olive oil while whisking constantly (or put lid on jar and shake) until the dressing emulsifies. Taste and adjust seasoning with a pinch of salt and a little black pepper if desired.

Place 4 cups of fresh arugula in a large mixing bowl. Add the thinly sliced roasted beets and the roasted chopped walnuts. Drizzle about three-quarters of the dressing over the salad (reserve some to adjust later). Gently toss with tongs to coat the beets and arugula without bruising the leaves.

Taste and add remaining dressing as needed. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, distributing evenly. Adjust honey or lemon in the dressing if you prefer sweeter or brighter flavors.

Transfer salad to a serving platter or divide among 4 plates. Scatter the shaved Parmigiano-Reggiano or Pecorino over the top and finish with the reserved walnut pieces and optional microgreens for presentation.

Serve immediately at room temperature so the olive oil and honey glaze the beets and the arugula remains crisp. Leftovers: store dressing separately and keep salad components chilled for up to 2 days; dress just before serving.