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  • 1 1/2 pounds beets roasted (6 medium size)
  • 1-2 garlic cloves
  • 1/2 teaspoon coarse sea salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 generous hands arugula
  • one handful walnut halves


  1. Preheat oven to 400º
  2. Wash and scrub beets, wrap with aluminum foil shinny side facing out and place on oven rack for one hour. Pierce with a skewer after one hour of roasting.  If there is no resistance with skewer remove and allow to cool.  If beets are a bit too hard continue cooking for another 15 minutes until done.
  3. Slide hands over cooled beets to remove skins, use rubber gloves if beets are too hot to handle.
  4. Cut in half, quarter, and chop into fork size pieces.
  5. Smash garlic and salt in a mortar, add olive oil, lemon juice and whisk in serving bowl. Continue to add arugula leaves, massage dressing into leaves, add chopped beets and toss again.
  6. Sprinkle with walnut halves.

Debbie’s Tip:

If you have time marinate the beets overnight. They become so flavorful, even the arugula holds up to the overnight marinated dressing.

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