Saturday, January 07, 2017

Roasted Beet Salad

Happy New Year! To start the 2017 right, I wanted to suggest this recipe that is simple to make but it is nourishing and flavorful. You can make a big batch of roasted beet salad and store it in the fridge for up to one week. It is great as a side dish or as a component for your favorite salad. One of my favorite ways to combine beets is with fennel, red onions and fresh herbs.  This is just like chef Gerardo (chef at V. Sattui Winery) used to make it every morning for the deli. Parsley or tarragon are particularly good with this combination. A good extra virgin olive oil is also very important as in any salad (Bariani, Olivina and California Olive Ranch are some of my favorite ones). Enjoy!
Roasted Beets Salad

- 6 golden beets
- 1/2 cup extra virgin olive oil
- 2 1/2 tablespoon white wine vinegar
- juice of 1 lemon
- salt & pepper to taste

Preheat the oven to 375 F.

Cut the top leaves and wash beets. 

Wrap each beet loosely in aluminum foil and place in a baking pan. Roast until tender, about 1 hour.

Remove from the oven and when they are cool enough to handle it take off the foil. The skin will be soft enough to be easy to peel with your hands. You can also use a paring knife if necessary.

Slice beets into desired sized pieces, and season them with extra virgin olive oil, white wine vinegar, lemon juice and salt and pepper to taste.

At this point you can refrigerate it up to a week or add it to your favorite salad.