My sister recently asked me, “How do I roast beets?”
A few years ago, she would have known better than to ask that question.
I spent most of my life convinced that I *hated* beets. Would not touch them. Then a couple years ago, a dear friend introduced me to a salad of mixed greens, roasted beets, goat cheese and candied pecans and I was converted at first bite.
I knew you could find beets in cans or jars at the grocery store, but I knew that nothing would revert me back to “Beet Hater” faster than eating canned beets. I found them at Trader Joe’s, steamed and vacuum packed, ready to chop and throw into salads – and I actually liked them! BUT I still wasn’t thrilled about the flavor and the texture (eh, a little slimey) – and neither was my sister. There had to be a better way. I wondered if roasting fresh beets would yield a better result.
I followed this article from the New York Times and my first attempt at roasting beets was a success! The article also declares that “beets are the new spinach” – but that article is sooo 2008. (So what are the new beets?) The beet roasting project could not have been easier, but I gotta warn ya’, it will turn your hands a lovely shade of purple:) I wish I had overcome my fear of beets sooner!
Surprise discovery: I LOVE golden beets. I was eating slices of them with just a few grains of course sea salt while preparing dinner. Never EVER thought I would see the day when I would be standing in my kitchen eating slices of roasted beets! The salad recipe below is the perfect use for your roasted beets:)
Roasted Beet Salad With Citrus Vinaigrette
Serves 2 as a main course, 4 as a starter or side salad
Mixed Baby Greens
2-3 small Golden Beets, roasted
1 ripe Avocado
1 Pink Grapefruit or orange, segmented
Goat cheese, crumbled
1/4 c. fresh lemon juice
1/4 c. orange juice
1 tsp Dijon mustard
1 Tbs. lemon zest
1 Tbs. orange zest
1/2 c. olive oil
1/8 tsp. cayenne pepper
sea salt to taste
Assemble salad ingredients on plate.
To make vinaigrette, combine lemon and orange juices. Whisk in mustard until dissolved.
Add zest. Whisk in olive oil until emulsified. Add cayenne pepper and sea salt to taste.