Green Market Roasted Beet Salad

{Image via Insatiable Critic }

I try and frequent our local Union Square Green Market at least once every other week to pick up organic fruits, veggies and flowers. One of my current veggie obsessions are beets. They are delicious roasted atop a simple salad, cheese and a fresh vinaigrette - one of the best renderings I have enjoyed is at ABC Kitchen. I found the below recipe on Kelly Wearstler's blog and had to share.

Roasted Beets
10- 12 small beets
4 cloves of garlic, sliced thin
8 oz. delicious goat cheese
Olive Oil
Corse salt & freshly ground pepper
Fresh thyme, or any fresh herbs you like

Preheat oven to 400 F. Wash the beets well, remove greens and place in an oven-proof dish with garlic. Drizzle with olive oil, salt, pepper and thyme. Cover with foil and roast for about 25 minutes, or until you can easily slice a knife through the beet. When the beets are cool enough to handle, peel and slice into wedges. Toss beets with your favorite greens, fresh herbs, goat cheese and vinaigrette.

½ cup really good olive oil
1 tablespoon minced shallots
1 tablespoon Dijon mustard
½ tablespoon lemon zest
2 tablespoons freshly squeezed lemon

Mix shallots, Dijon, lemon zest, lemon juice, salt and pepper in a small mixing bowl. Slowly whisk in olive oil until mixed well.

Beet It!

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