november 10 2017 | ryan johnson
Roasted beets, arugula and pumpkin seeds
Roasting beets brings out the sweetness, and this dish adds a glorious touch of color to your dining table.
- 5 pounds medium red beets
- ½ c. pumpkin seeds
- 1 pound arugula, thoroughly rinsed and dried
- ¼ c. Sherry vinegar
- 1 T. Dijon mustard
- 1 c. pumpkin seed oil
- Olive oil
- Salt and pepper to taste
Wash the beets; remove greens. Place in shallow baking dish with 2 inches of water. Sprinkle each beet with salt. Cover the pan with foil and bake for 1-1/2 hours at 350 degrees, until a paring knife can pierce the beet to its center without resistance. Rest beets at room temperature and peel when they are warm. Cut into quarters.
Toss the pumpkin seeds in a little olive oil, salt and pepper and toast for 5 minutes in the 350-degree oven.
To make the pumpkin seed vinaigrette:
Whisk the vinegar and mustard together in a bowl and slowly drizzle in the pumpkin seed oil. Season with salt and pepper.
Toss beets in the vinaigrette, then add arugula and top with pumpkin seeds.
Wine pairing – 2016 King Estate Willamette Valley Pinot Gris