Roasted Beet Salad + Balsamic Vinaigrette

Hi! It’s been a while since I’ve posted, but now that the weather’s starting to cool down, I’ve been doing a lot of cooking. This was my first time cooking with beets, believe it or not, and I was so excited to discover how easy it was. Don’t let the number of steps intimidate you — it’s really not that difficult or time-consuming. I adapted this recipe from the “Balsamic Roasted Beetnuts Salad” from Grub: Ideas for an Urban Organic Kitchen. Serve these beets and vinaigrette over lightly sauteed greens (I used kale fresh from my backyard garden!).

Ingredients

  • 4 medium beets, scubbed and tops + root tails trimmed
  • 1 1/2 tsp. sea salt
  • 1/2 cup almonds
  • 1/2 cup plus 4 teaspoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 4 tablespoons balsamic vinegar, divided
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 275 degrees.
  2. Cover the beets and 1 tsp. salt with water in a medium pot over high heat. Boil uncovered for 20-30 minutes, until the beets are easily pierced with a fork. Drain. Peel the beets with your hands while running under cold water (you can also use a vegetable peeler if you are having trouble).
  3. Meanwhile, toast the almonds on a baking sheet for five minutes.
  4. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the almonds and maple syrup and cook for five minutes, stirring constantly.
  5. Transfer the nuts to a cutting board and allow to cool, then chop coarsely.
  6. Increase the oven temperature to 400 degrees.
  7. Cut the beets into quarters and toss with four teaspoons of the olive oil in a medium bowl. Roast for 15 minutes. Remove from oven, return to bowl, and toss with 2 tablespoons of the balsamic vinegar. Return to baking sheet and cook for an additional five minutes. Set aside to cool.
  8. Combine the remaining two tablespoons of balsamic vinegar, mustard, 1/2 tsp. salt, and black pepper in a small bowl. Slowly whisk in the remaining seven tablespoons of olive oil.
  9. Serve roasted beets over greens and toss with balsamic vinaigrette. Enjoy warm or cold.
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