Roasted Beets with Arugula and Citrus


6-8 small to medium red beets

1 large navel orange

handful of arugula or microgreens

extra virgin olive oil, for drizzling

balsamic vinegar, for drizzling

half a lemon

sea salt and freshly ground pepper


1. Preheat your oven to 400 Fahrenheit

2. Place single beets (cleaned, unpeeled) on their own piece of tin foil

3. Drizzle with olive oil. Lightly salt and pepper.

4. Wrap the beet in the foil and place all beets on a backing sheet

5. Roast for 35-60 minutes

6. Remove from oven and remove from tin foil. Set aside to cool.

7. Once cool, run water over the beets and remove the peels

8. Peel and slice 3/4 of the orange into small pieces. Leave the other 1/4 for squeezing.

9. Slice beets into chucks and place in bowl

10. Drizzle with olive oil and balsamic vinegar. Squeeze lemon and orange juice.

11. Add a dash of salt and pepper. Toss.

12. Chill

13. When ready to serve, place on platter with orange pieces and arugula.