ROASTED BEET SALAD

INGREDIENTS:

5 beets- the more color the better

½ orange juiced and zested

3 all-spice seeds

3 whole cloves

pinch of salt

couple of cracks of pepper

1 T oil

aluminum foil for roasting

 

1/2 t balsamic vinegar

1/8  t mustard

 

for dressing

1/8 c balsamic vinegar

1/8 c oil

1/2 orange juiced

1 T honey

1 T shallot

pinch of salt

couple of cracks of pepper

 

2 oz goat cheese or strained Greek yogurt

2 oz pistachios or nut of your choice

4 cups of arugula or greens of your choice

 

yield: 4-5 servings

Preheat oven to 400.

I was never much of a beet fan growing up. I think it was because the only thing I had tasted were canned beets from salad bars. This salad is a bit sweet which really brings out the earthiness of the beets. The tanginess of the goat cheese is also a great compliment to the peppery arugula. If you're not an arugula fan, or you can't find it, other greens such as spinach or kale will do just fine. I would love to have this salad any time of year, but October-November is really the time to do it. The beets are coming out of the ground right now and what better way to celebrate all of Autumn's beauty than to plate up a vibrant salad like this.

Put your beets on top of your aluminum foil. Make sure you have a piece big enough to really seal up the beets.

Add the orange zest, juice, all-spice, cloves, salt, pepper and oil to the beets.

Seal up beets by crimping the sides and top of the foil together. Put in 400 degree oven for 60 minutes.

After the beets are finished roasting I normally let them cool for about 15 minutes before removing the skin. Save the liquid that is in the foil.

Once they've cooled for a bit rub the beets with a clean towel, the skin will peel off very easily.

Make sure it's a towel you don't really love, beet juice does stain and you'll end up with a tie-dyed towel.

Once you have cleaned your beets, you can cut them.

I sliced mine pretty thin because I like the ratio of this with the salad dressing, but if you like chunkier beet pieces, you can quarter or dice them.

I like to toss the red beets back in the roasting liquid.

To the liquid add 1/2 t balsamic vinegar and 1/8 t mustard. I like stone ground, but whatever you have is fine.

This prevents the beets from drying out and lets them soak in a little more flavor. When I have 2 or more colored beets I like to keep them separate because the red beets will really bleed a lot of color into your other beets.

Mix everything together for the dressing. I used 1/2 of a medium sized shallot and I ended up with about 1 T.

Whisk the dressing together.

Put your greens in a mixing bowl.

For every cup of greens I like to use 1 T of dressing. You really don't need to drown your greens in dressing, this salad is very flavorful. But you can always add more dressing to it. Put greens on a plate.

After you've plated your greens you can use the mixing bowl to add some dressing to your beets. I put an extra teaspoon of dressing in the bowl.

To finish it off I added a little goat cheese and chopped pistachios, then drizzled a little extra dressing on top of the beets.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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