Ingredients
For the roasted beets:
- 2 pound baby red beets
- 1/4 bunch thyme
- 1/4 bunch rosemary
- 1/2 cup olive oil
- 1/4 cup water
For the marinade:
- 2 pound baby red beets
- 1/4 bunch thyme
- 1/4 bunch rosemary
- 1/2 cup olive oil
- 1/4 cup water
- 1 minced shallot
- 1/4 bunch chopped parsley
- 1/4 cup red wine vinegar
- 1/2 cup pumpkin seed oil
For the salad:
- 2 pound baby red beets
- 1/4 bunch thyme
- 1/4 bunch rosemary
- 1/2 cup olive oil
- 1/4 cup water
- 1 minced shallot
- 1/4 bunch chopped parsley
- 1/4 cup red wine vinegar
- 1/2 cup pumpkin seed oil
- 1 bunch arugula
- 1 bunch granny smith apple
- 1/2 cup toasted pumpkin seeds
Preparation
Baking Directions:
To make the roasted beets: Wash the beets and place them in an aluminum foil-lined baking dish.
Drizzle them with olive oil and water, season with salt and pepper and scatter herbs over the beets.
Close the foil like a pouch and bake in a preheated oven at 400 degrees Fahrenheit until they're soft, which takes about 45 minutes.
Allow the beets to cool then remove skins with a soft cloth and slice beets in half lengthwise.
To make the marinade: Combine all of the ingredients and toss with beets.
Let beets sit in marinade until you're ready to plate.
To make the salad: Clean and trim the arugula.
Then wash and slice the granny smith apple into batons, or large matchsticks.
