Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

21
February
2008

Roasted Beet Salad

IMG_1865.jpgIt’s true that when you cook beets your fingers might turn purple; but maybe you won’t mind as you devour winter greens sprinkled with a tangy cheese, local filberts, and vinegar-dressed beets. Beet-stained fingers? Worth it!

Ingredients: IMG_2687.jpg

For Roasting:

1lb. beets from Farmer’s Market, 5 or 6 medium, 8 or 10 small

Melted ghee, or olive oil

Salt & pepper

For dressing:

1/3 cup Balsamic vinegar

2 tablespoons olive oil

2 tablespoons fresh dill, chopped, or 1 tablespoon dried

½ teaspoon mustard

1 garlic clove, finely minced

Salt & pepper

Preheat oven to 350º. Rinse and trim beets. You may peel the beets now, or after roasting when skins will often slip off easily with a knife or a peeler. In a bowl, toss the beets with melted ghee (or olive oil), salt and pepper to taste. Place in a shallow roasting dish and cover with foil. Bake for approximately 40 minutes or until beets are tender enough to be easily pierced with a fork.

Meanwhile, make the dressing in a large mixing bowl. Slowly add olive oil to the vinegar, mustard, dill, salt and pepper, and minced garlic, whisking until thick.

When the beets are partly cooled, peel and chop into bite-sized pieces, then toss with the dressing. Marinate for a few minutes or a few hours. Eat as is, or place lightly dressed salad greens on a plate with a generous portion of beets, a sprinkle of local blue or goat cheese and roasted walnuts or filberts. Eliminate the oil for a tangier dressing.


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