Growing up, the only thing I knew about beets was that they came pickled in a jar, and I didn’t like them then. Although I have developed an appreciation for the pickled beet, I much prefer them roasted. I hope you enjoy these beets and the salad that you can make with them.
The beets can be eaten as is, or incorporated into a salad. One of my favorite ways to do that is to nestle a spoonful or two of beets on a bed of arugula or spinach and top with roasted and salted pumpkin seeds and feta or boursin cheese. You can use the beet juice mixed with vinegar in the bowl as your dressing. The salad would be excellent topped with green onion as well. Experiment with the flavors of vinegar for marinating the beets and your salad toppings!
In the video linked above, I mentioned Oliveto, my source in Roanoke, Virginia for high quality olive oil and balsamic vinegar. Almost every city has a similar shop, but if not, Oliveto ships. http://www.olivetooliveoil.com/
Roasted Beets, serves 4 (0 WW SP)
- 1 bunch fresh beets, 5 usually comes in a bunch
- 1-2 Tablespoons olive oil
- 2-3 Tablespoons balsamic vinegar
Preheat your oven to 350 degrees and cover a small baking pan with foil. Tear off a small piece of foil for each beet, large enough for each beet to be wrapped completely. Wash and dry beets thoroughly, just as you would if baking potatoes. Cut the root and stem ends off. Rub each beet with a small amount of olive oil and wrap in one of the pieces of foil. Place the wrapped beets on the foil lined pan, and roast in the oven for 45 minutes to an hour. You will know the beets are done when the thin blade of a knife can pierce the beet without resistance. Remove beets from the oven and allow to cool until they are still warm, but cool enough to handle. Rub the beets’ skins off with a paper towel, if desired. Roughly chop beets and place in any container with a lid. Stir in desired balsamic vinegar (lemon, for example) and marinate in the refrigerator until they are thoroughly cooled.