Marinated Beet Salad with Oranges and Pecorino
Could we bring people together over these divisive roots?
Why This Recipe Works
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 potent marinade while they were still warm helped them absorb more flavor. Orange segments, shaved Pecorino Romano cheese, and toasted walnuts arranged over the marinated beets and arugula made a complex, sweet, and savory autumnal salad.
© 2018 America's Test Kitchen. All rights reserved.