Back in April I wrote a post about Root Vegetables and some tips, tricks and ideas for cooking them. In that post I completely left out a very popular root vegetable — the beet. In one of the comments I was asked why I left out the delicious beet. At that time, I had only tried beets once or twice and had always been anti-beet with their weird red plate stains and weird texture. Since that post I have tried beets twice and guess what, I liked them.
While in DC for work last week I actually ordered a beet and goat cheese salad. Imagine that. I went from hating the little red devils from Shrute Farms to purchasing them yesterday at the grocery store. This beet salad recipe was lifted and adapted from a few different recipes and sources. Some say to peel the beets after they are roasted, others say before, some say do it in the sink, others say underwater. I decided to peel them in the sink under running water and it worked well. Just be sure you use a sharp paring knife or a really good peeler.
To make this recipe easier for adaptation, I included the steps for roasting and then the rest of the ingredients for making this salad. You can swap out the lettuce varieties if you want or not use lettuce at all. Either way, I have been converted to the beet.
Preheat oven to 375.
In your sink, remove beets from stems and using a peeler or a good paring knife (whichever is more comfortable) peel the beets, setting the completed ones in a bowl (they can stain your counter).
Cut beets into wedges, about 6-8 per beet depending on size, and place into a 8″-10″ baking dish, add about 1/2 teaspoon olive oil (not necessary if roasting beets in a dressing/marinade) and mix to coat. Cover beets with slightly greased parchment paper and then cover again tightly with tin foil and roast in the center of the oven for about 45 minutes, or until beets are fork tender.
Lemon & Garlic Roasted Beet Salad:
Makes 2 large salads or 4 small appetizer salads
Recipe adapted from Food and Wine
1 bunch beets – Roasted according to instructions above
1 1/2 tablespoons olive oil
1/8 cup walnuts, chopped
1/2 shallot, finely minced
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
Small pinch sugar
2 cups fresh (washed) arugula
1/2 cup boston bib lettuce, chopped
Preheat oven to 375.
Using roasting directions above, prepare beets and toss with 1/2 tablespoon olive oil, 1 tablespoon lemon juice, pinch salt and black pepper and garlic. Place into roasting pan and cover as directed above.
While beets are roasting, in a large bowl add 1 tabelspoon oil, shallot, 1 tablespoon lemon juice, sugar and a pinch of salt. Mix well. When beets are ready and have cooled for about 5-10 minutes, add arugula, boston bib lettuce, beets and walnuts to bowl and mix well. Service as a side salad or as a full salad. Enjoy!!