Root & Rugulared Beets Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, scrub skins well. Toss beets with 1 tablespoon olive oil, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Wrap each beet loosely in foil (or place in a covered baking dish) and roast on a rimmed baking sheet for 45–60 minutes, until a skewer slides in easily. Cooking time varies by size—smaller beets take ~45 minutes, larger up to 60.

When beets are tender, unwrap and allow to cool until you can handle them. Wearing gloves or using paper towels, rub off skins (they should slip off). Slice into 1/4-inch rounds or wedge into bite-sized pieces. Set aside on a tray to stay warm.

Make the yogurt base

In a small bowl, whisk together 1 cup Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest and grated garlic. Taste and adjust seasoning with a pinch of salt if needed. Spread the yogurt in a shallow serving bowl or individual plates to make a bed for the beets.

Dress the arugula

Toss 2 cups baby arugula with a pinch (about 1/4 tsp) of flaky salt and a light drizzle of the prepared honey-balsamic vinaigrette (reserve most vinaigrette for finishing). Arrange the dressed arugula atop or beside the yogurt bed so it peeks out under the beets when plated.

Whisk the vinaigrette

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 tablespoon honey and 1/2 teaspoon Dijon mustard. Whisk or shake while streaming in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as desired.

Candy the walnuts

Heat a small nonstick skillet over medium. Add 1/2 cup walnut halves, 1 tablespoon sugar and 1/2 teaspoon butter. Stir constantly as the sugar melts and coats the nuts, about 3–4 minutes. Be careful not to burn. Transfer nuts to a piece of parchment to cool and separate. Once cooled, roughly chop or leave whole as preferred.

Assemble garnishes

Crumble 1/2 cup feta. Finely chop 1 tablespoon dill and 1 tablespoon parsley. These will be used to finish the plated dish.

Toast the bread

Brush 2 slices of Baker’s Field bread with 1 teaspoon olive oil or spread a thin layer of softened butter. Toast in a 375°F (190°C) oven on a baking sheet or in a skillet until golden and crisp, 6–8 minutes, flipping once. Sprinkle with a little flaky sea salt while still warm.

Plate the dish

On the yogurt bed, arrange a small handful of dressed arugula. Fan roasted beet slices attractively over the yogurt and arugula. Drizzle about 2–3 teaspoons of the honey-balsamic vinaigrette over the beets and greens. Scatter candied walnuts over the beets, then sprinkle crumbled feta evenly. Finish with chopped dill and parsley. Add the toasted bread slice on the side or leaning against the beets. If desired, finish with another light pinch of black pepper and a final tiny drizzle of olive oil or extra vinaigrette.