Marinated Beet Salad with Oranges and Pecorino

Name: Marinated Beet Salad with Oranges and Pecorino
Yield: Serves 6
Ingredients: 1 pound, beets, trimmed; 1/2 cup, water; 1/4 cup, sherry vinegar; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 teaspoon, fresh thyme leaves; , Salt and pepper; 2 , oranges; 4 ounces (4 cups), baby arugula; 2 ounces, Pecorino Romano cheese, shaved with vegetable peeler; 1/2 cup, walnuts, toasted and chopped coarse

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By Katie Leaird

Appears in Cook's Country October/November 2016

Side Dishes

Vegetables

Salads

Could we bring people together over these divisive roots?

SERVES6

TIME2 hours, plus 30 minutes cooling and 30 minutes marinating

Marinated Beet Salad with Oranges and Pecorino

WHY THIS RECIPE WORKS

Handling beets can be a messy affair, from peeling to cooking and cutting. To make easy and neat work of preparing this root vegetable, we wrapped beets in aluminum foil and roasted them until they were soft and tender and their skins were ...

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