Monday, July 12, 2010

RECIPE: Roasted Beet Salad

Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest.


1 bunch small beets
Olive oil
Salt and pepper to taste
1/4 cup pecans (or walnuts)
1 tablespoon Dijon mustard
4 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
4 cups salad greens
1/2 sweet onion, thinly sliced
1/4 cup crumbled blue cheese (or feta)
Dried cranberries (optional)


1. Place beets baking sheet, drizzle with olive oil and sprinkle with salt and pepper and bake in 375’ oven until can be easily pierced with a fork, about 30 minutes (The grill version: place beets on tin foil, drizzle with oil and salt and pepper, and wrap up tightly. Grill until beets can be easily pierced with a fork, about 30 min.)

2. Meanwhile, toast nuts in a dry pan on the grill or stove, tossing frequently. Finely chop the nuts.

3. Slip the skins of the beets off under cold running water. Cut beets into quarters or eighths.

4. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, cheese, and nuts. Drizzle with more dressing.

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