Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This is the kind of dinner that looks so pretty, you might assume it would take a long time to cook, but it’s a deceptively easy recipe. First, you’ll roast the beets and then toss into a fresh and herby arugula salad that’s studded with pistachios. Meanwhile, the entire pork tenderloin roasts alongside, meaning that you have time to get life together after a busy day. If you’re really short on time, you can buy pre-cooked beets at most supermarkets, however they will be more expensive than roasting your own.

Emily Nabors Hall


Credit: Max Kelly

Recipe Summary test

20 mins
40 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Tightly wrap beets in aluminum foil and place on a baking sheet. Roast until beets are tender when pierced with a knife, 30 to 35 minutes.

  • Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season pork with 1 teaspoon salt and ½ teaspoon pepper; add to hot skillet and cook until golden, about 3 minutes per side. Transfer skillet to oven and bake pork until cooked through, 16 to 18 minutes. Transfer pork to a cutting board; let rest 5 minutes.

  • Whisk together vinegar and remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Remove cooked beets from oven, carefully unwrap foil, and let cool 2 to 3 minutes. Add beets, arugula, and parsley to dressing and toss to coat. Sprinkle salad with pistachios. Thinly slice pork; serve with beet salad.

Nutrition Facts

310 calories; fat 20g; cholesterol 74mg; fiber 2g; protein 27g; carbohydrates 7g; sodium 823mg; sugars 4g.