Pescatarian Roasted Beet & Arugula Plate with Lemon and Garlic
Total time1 hr 10 min
Prep time15 min
Cook time45 min
4.9(5)
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Learn more →Ingredients
4 servings
For the beets
- 1 lb medium beets (about 3–4 beets), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- ½ tsp raw honey
- ¼ tsp salt
- ⅛ tsp black pepper
For the plate
- 4 cups baby arugula, loosely packed
- 3 tbsp raw pumpkin seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 40–50 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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