When I was little, I hated beets – the very thought of beets. How times change! Sometimes growing up is a good thing – a very good thing! This is one of those times. Beets are now a big favorite for me – especially golden or yellow beets, and the only way to prepare them in my view is to roast them. Because of the caramelizing that takes place during roasting – the beets are just tastier. Check out this ROASTED BEET AND WALNUT SALAD. This is one salad – perfect for outdoor dining that will please everyone.
My mother, Loretta, used to fix her beets with olive oil, lemon juice, garlic, and parsley. She used the red beets as that was all that was usually available back then in any supply. I just couldn’t get into them.
Then came adulthood and a much more “seasoned” palate! Oh – and also golden beets appeared more frequently in markets! I just love them – but I learned to like the red ones as well. This salad can be made with either one or both. Have fun with it. Just remember to ROAST the beets first. Do not boil them…EVER!
Let’s make this thing and head for the patio!
ROASTED BEET AND WALNUT SALAD
Prep: 15 minutes
Cook: 50 minutes
3-4 Golden (yellow) Beets – or Red Beets- or both – peeled
Balsamic Vinegar – about a capful for each beet
Salt and Pepper
Pinch of Powdered Ginger
1/4 C. Toasted Walnuts
1 1/2-2 oz. Goat Cheese – or Honey Goat Cheese
1 Tbsp. Shallots – chopped finely
Lots of Fresh Basil – chopped for garnish
Extra Virgin Olive Oil
A Balsamic glaze drizzle is fine if you want – optional
Place the whole beets on a sheet of foil to be used to make a packet.
If you choose to use both red and golden beets – roast them separately!! The juices from the red ones will take over otherwise.
Drizzle the beets with a little olive oil, balsamic vinegar, honey. Sprinkle with a little salt and pepper and a pinch of powdered ginger. Fold up the foil to make a packet or pouch and place it on a sheet pan.
Roast the beets at 450 degrees for about 50 minutes. Remove the packet from the oven and let it sit unopened for about 15 minutes. Open carefully to let out steam. Set aside to cool. At this point you can refrigerate them if you like – even a day ahead!
When ready to serve – slice the beets thinly and arrange them on a plate.
Top with crumbled goat cheese, shallots, and the toasted walnuts. Sprinkle the basil on the top.
Drizzle with Extra Virgin Olive Oil – also Balsamic Glaze if you decide to use it.
ROASTED BEET AND WALNUT SALAD is a healthy dish. But.. the best thing about it?? It is a salad I love so much that I could eat it every day!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography