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Beets are one of my favorite vegetables from early summer until deep into
winter. I rarely boil them, preferring the sweet chewiness that slow roasting
gives them. Tonight we found ourselves without fresh greens, and served a
version of this dish with just the beets and goat cheese. It was still
delicious.
We like this recipe it a lot. You can substitute balsamic vinegar for the lemon
juice – we might even prefer it that way, though both are good. We also took
the quick and lazy route by slicing the raw beets into 1/3" slices, and then
cutting each in half. We don't mind eating the skins on smallish beets, and
found that it reduced the cooking time. We enjoy serving this salad with the
beets hot, warm, or at room temperature.
Many thanks to Susie Quick from Honest Farm in Midway, KY, for sharing this recipe with us!
Serves 4
- 1 bunch (about 1 1/2 pounds) small to medium beets
Kosher salt and freshly ground black pepper
- 8 cups baby spinach or arugula
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 ounces goat cheese or brie, sliced
Preheat oven to 400°F. Trim beets and scrub them, leaving about 1/2 inch of
stems attached (reserve greens for another use). Place beets in a casserole
dish and drizzle with a little olive oil (about 1 tablespoon). Sprinkle with
salt and freshly ground pepper.
Cover tightly with aluminum foil. Roast in middle of oven until tender, about 1
hour.
When beets are cool enough to handle, slip off skins and stems. Quarter beets
and place in a bowl. Drizzle with balsamic vinegar and toss. (Beets may be
roasted 1 day ahead and chilled, covered).
In a bowl whisk together the remaining 2 tablespoons of oil, lemon juice, and
salt and pepper to taste. Toss greens with the dressing and salt and pepper to
taste.
Serve salad greens topped with beets. Arrange cheese slices on the side and
serve with a crusty baguette.
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