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.
[K]
Are you willing to try roasted beets?
Roasted Beets with Tangerine, Spinach and Chevre
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~ Serves ~
4
~ 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
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Preheat oven to 400º F. Scrub beets clean and wrap in one foil packet for each color. Roast in oven for 90 minutes.
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Meanwhile, prepare red wine vinaigrette dressing.
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In a small blender (or by hand), chop up hazelnut and pistachio; set aside in prep. bowl.
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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.
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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.
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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.
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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.
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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
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