Roasted Beets in Agrodolce Marinade


  • 10 medium sized beets, stems removed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup honey
  • 2 Tablespoons red chili garlic puree
  • 1/4 cup red wine vinegar
  • 3 cups arugula leaves
  • 2 Tablespoons pistachio nuts
  • Salt and Pepper


  • Preheat oven to 325 degrees. Drizzle oil on beets and toss to coat, adding salt and pepper. Bake for 60 – 75 minutes or until easily pierced with a fork. Allow to cool for 20 minutes. Then use paring knife to remove skins off the beets, then cut beets into bite-size pieces.
  • Mix together honey, red chili, garlic sauce and red wine vinegar in a small bowl. Add the olive oil to finish the agrodolce marinate. Season to taste with salt and pepper.
  • Combine beets and marinade, tossing well. When ready to serve toss the arugula leaves in with the beets. Place on a serving plate and top with nuts.

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