Roasted Beets and Two Fantastic Beet Salads

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Basic Roasted Beets 

Makes 8 beets

Ingredients:

8 beets, rinsed well (reserve beet tops/greens to sauté or roast later)

olive oil

salt and cracked black pepper

aluminum foil

sheet tray

Preparation:

  • Preheat the oven to 425•F.
  • Place each beet on a large piece of aluminum foil.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Wrap each beet tightly, cinching each piece at the top.
  • Place packets cinched side up on a sheet try and roast until tender, about 45 minutes to one hour.
  • Cool beets in the foil packets.
  • Rub off skins and remove the hard tops and bottoms.

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Beet and Orange Salad

Serves 4

Ingredients:

4 roasted beets, peeled and cut into bite-sized chunks

1 cup halved heirloom tomatoes

4 baby clementines, peeled and cut into halves (or segmented)

6 cups of packed kale (about 5 ounces)

4 oz. goat cheese

1/3 cup roasted, unsalted walnuts, chopped

4 Tablespoons extra virgin olive oil

 4 Tablespoons lemon juice

1 Tablespoon finely chopped shallot (optional)

1 tsp. dijon mustard

1 Tbsp. finely chopped fresh parsley (or 1 tsp. dried)

dash of salt and cracked black pepper

Preparation:

  • In a salad bowl, mix the lemon juice, shallot, mustard, parsley, salt and pepper with a wire whisk.
  • Stream in the olive oil, whisking constantly.
  • Taste and adjust seasoning accordingly.
  • Place the kale, tomatoes and oranges in the bowl and toss well.
  • Sprinkle the walnuts and goat cheese on top, give two or three very gentle tosses, and serve.

Mediterranean Beet Salad

Serves 4

Ingredients:

4 roasted beets, peeled and cut into bite-sized chunks

1 cup halved cherry tomatoes

1 yellow pepper, cored, seeded and diced

1 orange pepper, cored, seeded and diced

6 cups of packed tender greens or spinach (about 5 ounces)

1/4 cup capers

1/4 cup olives, such as Cerignola or Castelvetrano, pitted and quartered (optional)

4 ounces Grana Padano, Parmigiano Reggiano, or a similar hard, aged cheese, grated

4 Tablespoons extra virgin olive oil

4 Tablespoons balsamic vinegar

1 Tablespoon finely chopped shallot (optional)

1 tsp. dijon mustard

1 tsp. chopped, fresh oregano (or 1 tsp. dry)

dash of salt and cracked black pepper

Preparation:

  • In a salad bowl, mix the lemon juice, shallot, mustard, oregano, salt and pepper with a wire whisk.
  • Stream in the olive oil, whisking constantly.
  • Taste and adjust seasoning accordingly.
  • Place the beets, greens, tomatoes and peppers in the bowl and toss well.
  • Sprinkle the capers, olives and cheese on top, give two or three very gentle tosses, and serve.

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