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.

Ingredients:

  • 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