If you don’t like soft, buttery beets, chances are you’ve haven’t had them the way they’re meant to be eaten.
On a need it now night, we steam them. If we have a spare hour and a half (which these days we do), roasting them to bring out their sweet flavor is much better.
If someone’s offering a roasted beet salad, we’re trying it. I think the first place we shared one was at Pinot Provence before a ballet in Costa Mesa, but we’ve also enjoyed them all over the state. Perhaps it’s because beets are so easy to grow – we start ours by seed; $1.69 for a packet of about 100 beets beats $3.49/lb. at Whole Foods any day.
We enjoy beet salads of all sorts. A formal recipe is below, but we basically stick to the following: 1 beet per person + handful of any leafy green + any one of our homemade vinaigrettes + citrus if we have it + chevre + some sort of nut.
Please: Don’t ever touch the canned stuff.
Are you willing to try roasted beets?
Roasted Beets with Tangerine, Spinach and Chevre
~ Serves ~
~ Ingredients ~
- 4 medium to large beets (red and/or orange)
- 4 oz. chevre
- ¼ cup hazelnut
- ¼ cup pistachio
- 1 cup packed spinach leaves
- 3 tangerines
- ¼ cup vinaigrette dressing
~ Preparation ~
Preparation Time: 2 hours
Preheat oven to 400º F. Scrub beets clean and wrap in one foil packet for each color. Roast in oven for 90 minutes.
Meanwhile, prepare red wine vinaigrette dressing.
In a small blender (or by hand), chop up hazelnut and pistachio; set aside in prep. bowl.
Divide chevre into four equal-sized balls and shape into round discs. Coat with hazelnut / pistachio mixture and set on plate. Refrigerate until ready to heat.
When beets are roasted, take them out to cool. Place chevre balls on small baking sheet lined with parchment paper and heat in oven for 8 minutes.
While chevre is warming, toss spinach and tangerines in ¼ cup red wine vinaigrette dressing; then plate on one side of each of the 4 salad plates.
When beets are cool, peel and then slice beets to create ¼-inch to ½-inch discs. Lay them out on empty side of plate.
When chevre is warmed, remove from oven, and place one ball on each plate. Serve immediately.
Source: Rustic Garden Bistro
Nutrition content per serving: 190 calories, 15g carbs, 6g protein, 12g fat, 3g fiber
Cost per serving: $1.18