ROASTED BEETS IN AGRODOLCE

A delightful blending of sharp, peppery arugula leaves, slightly sweet roasted beets, and meaty pistachios results in a salad that can serve as a meal. The term “agrodolce” usually refers to a traditional Italian sweet-and-sour sauce. Add classic Asian spices and Mediterranean olive oil and vinegar, and you’ve got a multicultural taste sensation that the whole family will enjoy. Beets contain phytonutrients called betalains that are potent antioxidants and anti-inflammatories. Compounds in beets have slowed tumor growth in laboratory studies, but further tests are needed to confirm anticancer benefits in humans.

Ingredients

10 medium sized beets, stems removed

1/2 cup extra-virgin olive oil

1/4 cup honey (substitute maple or glucose syrup for vegan recipe)

2 tablespoons red chili garlic puree

Instructions

1/4 cup red wine vinegar

3 cups arugula leaves

2 teaspoons pistachio nuts

Salt and pepper, to taste

1. Drizzle oil on beets and toss to coat, adding salt and pepper to cover.

2. Place on sheet pan in a 325°F oven for 60-75 minutes or until easily pierced with a paring knife.

3. Remove and allow to cool for 20 minutes. Using a paring knife, remove the skins of the beets, cut the beets into bite sized pieces.

4. Mix together the honey, red chili, garlic sauce, and red wine vinegar in a small bowl. Add the olive oil to finish the marinade, season to taste with salt and pepper.

5. In a larger bowl, combine the beet pieces with the marinade, tossing well. Reserve to marinate up to 6 hours.

6. When ready to serve, toss the arugula leaves in with the beets. Place on a serving plate and top with nuts.