Tuesday, February 23, 2010

Roasted Beet Salad

Here's what Farmer John had for us at the Beachwood pick-up this week:

Green onion
Fresh garlic
Baby broccoli
Curly mustard
Baby bok choy
Tat soi

Beets are really two vegetables in one. The wavy, red-ribbed greens can be sauteed and eaten like chard, while the deep magenta root has myriad uses in soups, stews, salads, entrees, even dips. Roasting beets deepens their flavor and concentrates their sugar. Roasted beets are a perfect complement to the spicy, nutty flavor of arugula. Here's a simple little salad with a few options for dressing it up.

Roasted Beet Salad

3 medium beets
1 bunch arugula
1 T thinly sliced red onion
1-2 t extra virgin olive oil
1-2 t balsamic vinegar
salt and pepper to taste

1. Trim the greens off the beets and save for another use. Scrub the beets, but do not peel them. Dry the beets and wrap them in foil.

2. Roast the beets in a 350 degree oven until a toothpick can be easily inserted into the center of the beet, about 45-60 minutes. Do not overcook.

3. Remove beets from oven and allow them to cool until they can be handled. Unwrap the foil and you'll be able to slide the skins right off.

4. Dice or chop the beets and set aside.

5. Wash, dry, and trim the arugula. Tear into bite-sized pieces.

6. In a medium bowl, combine the diced beets, arugula, and red onion. Season with salt and pepper to taste. Add olive oil and balsamic vinegar and toss until coated.

Makes 2 large or 4 small servings

You can dress up this salad by adding one or more of the following ingredients:

1/2 C mandarin or blood orange segments
1/3 C crumbled goat cheese or blue cheese
2 T chopped toasted walnuts or whole toasted pine nuts



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