I love how beets are full of antioxidants and anti-carcinogens and that they are so easy to roast and prepare. As of late, I have been making a summer version of a wintry beet salad I tried. I love vibrant red roasted beets with a crumbled cheese and nuts. There are so many different combinations of cheese, nuts and greens to use, so feel free to create your own combination. Feta had an interesting texture and flavor, so next time I am sticking to goat, gorgonzola or bleu cheese.
Adapted from Epicurious
Citrus Vinaigrette (or substitute in Balsamic Vinaigrette)
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- 1 (4.5-ounce) bag baby spinach or romaine
- 1/2 cup Honey Sliced almonds or candied walnuts
- 4 ounces feta or goat cheese, coarsely crumbled
Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil and wrap each beet in foil (to make peeling the beets later on and place in baking pan. Roast beets until tender, about 1 hour minutes. (I usual roast beets for an hour and then will turn off the oven, but leave the beets to continue cook for an additional 30 minutes).
Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
Mix lettuces, nuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with cheese.
Olive oil and foiled beets
Foil covered beets in baking dishUsing foil to remove skin of beets and getting my own skin pink.
Aren’t they a beautiful hue?Cubed beets
Finished beet, nut and cheese salad with vinaigrette