Super simple, easily elegant, sinfully delicious………………….. Roasted Beet Salad.
I only remember beets two ways as a kid….from a can…….or pickled beets. I don’t think I ate either and was truly amazed when I ate them for the first time as an adult.
When I began gardening, I planted them and canned pickled beets every year. I’m kinda over the canning. It’s a wonderful thing and maybe when I retire….. someday…… I will pick it up again. It was nice to have your own fresh veggies in the winter……your own organics.
These days, I purchase beets, organic when I can and roasting is my preferred method of cooking. Roasting beets intensifies their flavor, it brings out an earthy sweetness, and makes them easy to peel.
To roast beets cut the tops off leaving about two inches of the stem. Leave the tap root……the thing that looks like a tail on…..don’t cut it off. Scrub the beet to remove any dirt and place beets on a cookie sheet lined with tin foil. Use enough foil to cover the beets. Wrap tightly. Place the beets in a 400* oven for 45-55 minutes or until fork tender.
Once the beets are roasted, remove from the oven and open the foil to allow steam to escape….be careful!
Allow the beets to cool enough to handle them, the skins will slide right off. You can then cut off the tap root. Then slice, cube, chunk……whatever you desire.
I wanted a simple recipe that let the flavor of the beets shine, so I made a simple vinaigrette and tossed the beets….I cubed mine……in the vinaigrette and allowed then to set while I toasted the walnuts.
Blue cheese with its pretty blue green marbling and tangy flavor is the perfect accompaniment to the beets and walnuts. If you are not a fan of the blue cheese goat cheese would make a great substitute.
If you are looking for a easy, beautiful, side dish look no further than Roasted Beet Salad.