Saturday, December 27, 2008

Roasted Beets Rev Up a Salad

Start with freshly washed, crisp mixed salad greens.

Don't they look wonderful?

Make a dressing with the juice of 1 lemon, a teaspoon lemon zest, 1 tablespoon Dijon mustard, about /34 cup olive oil, salt and pepper to taste. Whisk it all together. The blue cheese gets crumbled on top...about 1/4 cup.

The beets were washed well, the root and top removed, put in heavy foil with a little olive oil, then roasted at 400 degrees F until tender, about 1/2 hour. Then I peeled them...a messy job. Next time will probably peel them first. Chill the beets (unless you like cool salad and warm beets), then slice in thin slices.
Toss the chilled greens in the dressing, place on plates. Top with the blue cheese, the beet slices, and toss on a few candied or plain walnuts if you have them. Voila'...beet salad.

The dressing will dress enough greens to serve 2 - 4. The other ingredients are to taste. Extra salt and pepper should be available, too, for those who like more.


  1. I just bought some golden beets today at Whole Foods. I think I know what I am making now.

  2. Oh gosh, I forgotten how much I was roasting beets last year and my yes in salads they are totally winners!!