Roasted Beet Salad
I picked up a couple of bunches of beets the other day. I wasn’t sure what I wanted to do with them at the time. They just looked so fresh. I decided to roast some, and then go from there.
To roast beets: just wash them and trim off the greens- leaving about an inch of the stems to reduce bleeding. The beet greens could be added to the salad.
Place beets in a roasting pan and drizzle with a little oil. I used avocado oil. Cover pan and place in a 350 degree oven for about 45 minutes. Smaller beets will be cooked in less time- about 35 minutes. Really large beets could take up to an hour. I always check by poking one of the beets with a fork. Let the beets cool a little and then remove the peels. I use a knife to do this. They come off quite easily.
I used three small beets to make this salad for lunch. I shared it with a neighbor.
Roasted Beet Salad
1 small head Bibb lettuce, washed and sliced into thin slices
2 c. spinach, torn into bite sized pieces
1/4 c. olive oil
3 T. red wine vinegar
2 t. sugar, optional
3 small roasted beets, peeled
1/2 c. crumbled feta cheese
1/4 c. hulled pumpkin seeds, toasted
1/4 c. dried cherries
coarse sea salt- I used pink salt
Place lettuce in a mixing bowl. Combine olive oil with vinegar and sugar, if using. Add salt and pepper to taste and toss over the greens. Slice beets. Divide greens on 2 salad plates. Arrange half of the beets on each salad and top with the rest of the ingredients. Sprinkle with a few grains of the sea salt and serve. Makes 2 luncheon salads.
Roasted Beet Salad
Roasted Beet Salad
I got these beautiful beets a couple of days ago. Very fresh and the leaves are even dark red. I had been thinking of how I wanted to cook them. Decided to roast them and then go from there. To roast beets just wash them and trim off the greens- leaving about an inch of the stems to reduce bleeding. Place beets in a roasting pan and drizzle with a little oil. Cover pan and place in a 350 degree oven for about 45 minutes. Smaller beets will be cooked in less time- about 35 minutes. Really large beets could take up to an hour. I always check by poking one of the beets with a fork. Let the beets cool a little and then remove the peels. I use a knife to do this. They come off quite easily.
Now I just had to decide how to use them. I decided to use three of the small ones to make a salad for myself and a friend. Here is the recipe.
Roasted Beet Salad
1 small head Bibb lettuce, washed and sliced into thin slices
2 c. beet greens, washed and sliced thin
1/4 c. olive oil
3 T. red wine vinegar
2 t. sugar, optional
3 small roasted beets
1/2 c. crumbled feta cheese
1/4 c. hulled pumpkin seeds, toasted
1/4 c. dried cranberries
sliced cooked steak, optional
coarse sea salt- I used pink salt
Combine lettuce and beet greens in a mixing bowl. Combine olive oil with vinegar and sugar, if using. Add salt and pepper to taste and toss over the greens. Slice beets. Divide greens on 2 salad plates. Arrange half of the beets on each salad and top with the rest of the ingredients. Sprinkle with a few grains of the sea salt and serve. Makes 2 luncheon salads.
Roasted Beet Salad with Steak
My very red beets
