Fresh Plate

….Freshly prepared recipes, thoughts, and meditations

Don’t skip a beet

on July 3, 2012

I didn’t always love beets. In fact, up until a couple years ago I downright hated ’em! But to be fair, the only ones I had tasted were either canned or boiled to complete mush!  Still, I was always drawn to their color…bold reds deeper than the color of rubies, shades of gold brighter than the sun, and of course the candy cane variety that fills you with the joys of christmas (even in mid-July).

Determined to conquer my aversion, I went up to our local farmers market to give it another try. The farmer behind the stand suggested that I try simply roasting them with a bit of olive oil and salt. It worked like a charm! Instead of the usual “dirty” taste that made me cringe, I tasted the sweet, caramelized earth…and earth tastes GOOD! After a year or so, I decided to enhance those earthy flavors and came up with a delicious beet salad recipe.

If you’re used to passing on the beets, give this simple recipe a try!

Roasted Beet and Goat Cheese Salad (serves 4)

3-5 medium sized beets (any variety works)

2 oz soft goat cheese

1/4 cup chopped fresh parsley

1/4 cup chopped, toasted pecans (optional)


Olive oil

Simple Dressing:

Juice of 1 lemon

1/4 cup olive oil

1 T Dijon mustard

salt/pepper, to taste


Ok, so first you’ve got to roast ’em. Preheat the oven to 375.  Place each beet on a sheet of foil and drizzle very lightly with olive oil and sprinkle with just a pinch of salt. Wrap them up and place on a sheet pan. Depending on size, they’ll take anywhere from 35 to 60 minutes to cook. You’ll know they’re done when a fork will slide easily into the beet (I start checking around the 40 minutes and adjust cooking time accordingly).

Once they’re done, let them sit for 15 minutes or until cool enough to handle. Remove the skin, using your fingers (or a paper towel) to rub the skin right off. Slice into cubes and set aside.

To make the dressing, place all ingredients into a bowl and whisk. Slowly drizzle desired amount onto the beets and toss.  Then top with parsley, goat cheese, pecans, and serve room temperature or chill until ready to use. If covered,  the salad will keep in the fridge for 3-4 days.





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