Beet And Arugula Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Rinse beets well to remove dirt.

Season and wrap

Toss beets with 1 tablespoon olive oil and 1/2 teaspoon of the sea salt. Wrap each beet individually in aluminum foil (or place in a covered roasting pan).

Roast

Roast beets on a baking sheet in the preheated oven for 45–60 minutes, depending on size, until a skewer or paring knife slides in easily. Remove from oven and let cool slightly, then unwrap and slip off skins using a paper towel. Cut into 1/2-inch wedges or slices. Keep warm or refrigerate briefly if making ahead.

Roast the garlic

Reduce oven to 375°F (190°C) after beets finish roasting (you can roast garlic alongside beets if timing allows). Slice the tops off garlic heads to expose cloves. Place on a small piece of foil, drizzle with 1 tablespoon olive oil, wrap loosely and roast 35–40 minutes until cloves are soft and golden. Let cool enough to handle.

Make the vinaigrette

Squeeze roasted garlic cloves from their skins into a small bowl or blender. Whisk or blend with 1 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning; add 1 tablespoon fresh lemon juice if you want extra brightness. If the vinaigrette is too thick, thin with 1–2 teaspoons water.

Cook bacon

Cut bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp, about 8–10 minutes. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet (optional) for extra flavor in pecans or discard if not desired.

Prepare candied pecans (if not pre-made)

If making candied pecans from scratch: in the same skillet, add 2 tablespoons sugar and 1 tablespoon water over medium heat until sugar dissolves and begins to foam. Add 3 ounces pecan halves and toss to coat. Cook 2–3 minutes until nuts are glossy and toasted. Spread on parchment to cool and harden, then roughly chop if desired. If using pre-made candied pecans, coarsely chop them to bite-sized pieces.

Place 6 cups baby arugula in a large bowl. Add roasted beet slices and gently toss with 3–4 tablespoons of the roasted garlic vinaigrette (reserve extra dressing on the side). Taste and add more dressing if needed but dress lightly to keep arugula crisp.

Arrange dressed arugula and beets on individual plates or a serving platter. Scatter crisp bacon bits and 3 ounces candied pecans over the top.

Finish with 1 ounce freshly grated or shaved Pecorino Romano, a pinch of sea salt (if needed), and freshly ground black pepper to taste. Serve immediately.