Roasted Beets with Arugula

1. 1

   Preheat the oven to 400.

2. 2

   In a nonreactive 13-by-9-inch baking dish, combine the beets, thyme sprigs, garlic, white wine, orange juice and a pinch of salt.

3. 3

   Cover with foil and bake for about 1 1/4 hours, or until the beets are tender.

4. 4

   Let cool slightly, then peel the beets and cut them into 1-inch dice.

5. 5

   Discard the cooking liquid.

6. 6

   In a large bowl combine the oil, vinegar, orange zest and minced thyme.

7. 7

   Add the beats, season with salt and pepper and toss with the dressing.

8. 8

   Toss the beets with the arugula, transfer to a platter and sprinkle the ricotta salata on top.

No additional tips available.