Marinated Beet Salad with Oranges and Pecorino
"Handling beets can be a messy affair, from peeling to cooking and cutting. To make easy and neat work of preparing this root vegetable, we wrapped beets in aluminum foil and roasted them until they were soft and tender and their skins were ready to slip away. Tossing the roasted beets in a… read more..."
INGREDIENTS
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beet
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water
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sherry vinegar
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extra-virgin olive oil
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fresh thyme leaf
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Salt and pepper
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orange
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baby arugula
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Pecorino Romano
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walnut
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1 pound beets, trimmed
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1/2 cup water
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1/4 cup sherry vinegar
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2 tablespoons extra-virgin olive oil, plus extra for drizzling
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1 teaspoon fresh thyme leaves
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Salt and pepper
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2 oranges
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4 ounces (4 cups) baby arugula
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2 ounces Pecorino Romano cheese, shaved with vegetable peeler
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1/2 cup walnuts, toasted and chopped coarse
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