Beets are not a particularly popular vegetable, but they are certainly one of my favorite. They are not all that pretty in their raw form, but once they are cooked, their color is absolutely beautiful, the taste is sweet, and the texture, smooth. I like them fresh, but I don't object to canned ones either! I love to eat them alone with a bit of vinaigrette—just give me a fork already!
When we went to the Market the other day, I bought some beets and couldn't wait to get them roasted and make a salad with them. I washed them, but didn't peel them, then drizzled them with a bit of olive oil and sprinkled some flake sea salt on them …
… wrapped them in foil (to reduce the mess!) …
And roasted them till they were tender … about an hour or so. At this point, you let them cool, then peel them and slice them. If you want, you can refrigerate them to use later, but you can just as well serve them slightly warm on your salad.
I love making this salad with mixed baby greens, but I only had romaine lettuce and baby spinach on hand so that's what I used instead.
I made a basic vinaigrette with balsamic vinegar because it is so good with beets …
… added some very thinly sliced red onion, crumbled goat cheese, and sugared pecans …
… and ate to my heart's content.
- Plan on one beet per serving of salad.
- Skip the onion if you prefer.
- You can make the Sugar & Spice Pecans ahead of time if you want, but you can also simply toast some pecans in a non-stick skillet then add a sprinkling of sugar to them at the end.
- Yellow mustard is not an acceptable alternative to use in the vinaigrette. ;) Thank you for complying.