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.
2 medium beets, peeled and quartered
¼ cup extra-virgin olive oil, divided
1 lb. trimmed pork tenderloin
1½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1½ tablespoons champagne vinegar
3 cups loosely packed baby arugula (about 2 oz.)
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup chopped toasted pistachios
Fat 20g (sat 3g)
How to Make It
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.
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