I got the beet! Now, I'll make a salad
OK. Apparently, I'm still the only one in the household who likes beets. That is one thing that did not change with the new year.
Many of my friends dislike these roots as well. I just don't get it.
My friend GK and I have a deal that when she gets beets at the farmers' market, I get the root and she gets the leaves.
If they aren't - as they are usually served - soaked in vinegar and sugar and shoved in a can, beets are naturally sweet and deliciously tender. Those who don't like beets are missing out. Ha! More for me...
For an easy salad, nothing beats beets with greens and a rustic cheese. Start this one a little ahead of time, because it takes nearly an hour and a half to roast the beets, but the rest of it goes together quickly.
- 1/2 pound of beets, ends trimmed off
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 ounces of goat cheese or some other soft cheese like Queso Fresco
- 4 cups of beet greens
- 4 cups of spinach leaves
- 1/2 red onion, sliced very thinly
- 1 tablespoon of olive oil
- 1 teaspoon of vinegar
- salt and pepper to taste
- Preheat the oven to 400º.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil and fold it in half. Put the beets in the middle. Drizzle the beets with the olive oil and season them with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch.
- Put the packet in the hot oven and bake until the beets are tender, about 1 hour 20 minutes.
- Remove the packet from the oven and let it cool. When the beets are cool enough to handle, gently peel off the skin and slice the beets into julienne pieces. Chill until it's time to eat.
- When you're ready to serve your salad, lightly toss the beet greens and the spinach together in a large bowl. Drizzle with a little olive oil, a dribble of vinegar and some salt and pepper.
- Toss the greens and then top with the beets and the cheese.
Beet and Goat Cheese Salad
Vegetarian
