6 Servings 36 min Cook
3 Tbsp Honey
1/2 Lemon yields Lemon Juice
1/4 Cup Olive Oil
1 Dash Salt
1 Dash Pepper
12 Beet (2" dia) Beets
7 1/2 Cup Arugula
2 Wedge (1.33 oz) Feta Cheese
1/4 Cup Pistachio Nuts
1 Pomegranate (4" dia) Pomegranates
Combine the honey, lemon juice, and olive oil; whisk together well.
Season with salt and pepper to taste; set dressing aside.
Preheat oven to 350 degrees F.
Cut off the leaves from the beetroot and wash well with the skin still on.
Wrap each whole beetroot in foil and place onto a baking tray.
Roast for about 30–35 minutes.
Remove from the oven and allow to rest in the foil for about 1 hour – this process allows the skin to be removed easily.
Remove the foil and peel the skin off the beetroot with your fingers.
Cut beetroot in half and leave a few whole if they are smaller.
Arrange onto a serving platter or large bowl along with arugula.
Arrange the feta, then pistachios over the top.
Drizzle the dressing over the top just before serving.