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Ingredients

• 4 large beets, red, golden, or Chioggia or any combination
• 8 to 10 baby beets- any color or combo
• 2 cups baby arugula
• 2 to 3 tablespoons balsamic vinegar
• 2 to 3 tablespoons high quality extra-virgin olive oil
• Salt
• 1/4 cup pistachios, toasted and chopped
• 1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano

Description

Food Network Invites You To Try This Roasted Beet Salad With Arugula, Pistachios And Shaved Pecorino Recipe From Anne Burrell.

Food Network