Roasted beet salad
Dec 10th, 2008 by Amy
Image from Tiny Farm Blog.
Unlike our President Elect, I love beets. And this is my all-time favorite beet recipe. I have tried others and always wish that I had just made this one. If you haven’t tried beets in years or only know beets from salad bars - this is your recipe.
The beets are roasted, which is the easiest, least messy, and most tasty way to prepare beets (in my opinion, of course). I like to wrap beets individually in foil - it reduces the mess, helps them stay juicy, and the peels slip right off when you roast them this way. It does take a little longer, but worth the extra time especially since the oven does all the work.
I have used all types of beets in this recipe - red, golden, chiogga, and they all work equally great. This is a great weekday meal because the prep-time is minimal. You just have to allow for enough time for the beets to roast (about 1 to 1-1/2 hours). You can also make the recipe a day or two ahead (except for combining the beets and greens).
Roasted beet salad, adapted from Epicurious
1 bunch of beets, trimmed - (leave the root end and about 1 in of the stem attached)
1/4 cup sliced almonds, hazelnuts, or walnuts
1/4 cup plus 3 Tbsp olive oil
1 shallot, minced
Juice of 1 lemon
3-4 Tbsp red wine vinegar
1/4 tsp sugar
1/2 tsp salt
6-8 oz greens (spinach, arugula, or mixed greens)
1-2 oz goat cheese, blue cheese, or feta cheese
Preheat oven to 425F. Wrap each beet individually in foil and put all in a baking dish. Roast for 1 to 1-1/2 hours. Unwrap beets and let them cool. Cut off stem and root end and remove skin from beets (you may want your gloves on for this if you don’t want reddish-purple fingers). Slice beets about 1/4 inch thick.
While beets are roasting, cook almonds (or other nuts) in 3 Tbsp oil over medium heat until they are golden. Let cool. Once cooled, separate nuts from oil and reserve oil.
Whisk together shallot, lemon juice, vinegar, sugar, salt. Gradually whisk in reserved oil, and additional 1/4 cup oil.
Add sliced beets to the dressing mixture.
Combine beets with greens in a salad bowl. Salt and pepper to taste. Sprinkle nuts and cheese on top.
Other beet recipes on this site:
[...] A great, local weekday meal. I had a meeting to attend, so put the beets in oven before I left. Matt made the dressing, washed the greens and sliced the beets. When I got home, dinner was ready. Get the recipe in my post. [...]
[...] had some roasted beets leftover from our roasted beet salad, plus potatoes and carrots from our CSA, and a head of savoy cabbage from our Eugene Local Foods [...]