Marinated Beet Salad with Oranges and Pecorino
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
Instructions
Marinated Beet Salad with Oranges and Pecorino serves 6 original recipe by America's Test Kitchen.
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