To The Beet Of Life

My beautiful cousin Terri and I were having a marathon conversation one evening, in which we discussed everything under the sun including...Beets (she hates them btw).

I suddenly remembered two things from our childhood: Canned beets and yuck! While some canned veggies are okay, there was just something about the texture of beets in a can that I could never adapt to. Fast forward to adulthood, I have fallen in love with fresh beets and eat them quite often.

Beets are chock full of Vitamins A and C and minerals like calcium, magnesium, iron and folic acids. They are a great way to boost energy and to prevent heart disease...Wait, why aren't we eating more beets? Oh yes, the texture.

So, after hanging up with Terri I ran to the local grocery store and grabbed some beets with their greens still attached, along with a few essential items and jetted back home to the cooking lab (A.K.A. The Kitchen). The challenge was to create a dish that was visually appealing and easy on the palette. Roasting beets brings out the natural sweetness of this root vegetable while retaining its beautiful color and firmness, to which I added shredded beet greens and made a creamy beet viniagrette and toasted walnuts, which are a wonderful, crunchy addition to this super simple salad.
Terri, here's to your new love affair!

Beet Salad

                                                                      BEET SALAD
Serves 2

INGREDIENTS

3 FRESH BEETS, GREENS ATTACHED
1 T OLIVE OIL
   PINCH OF KOSHER SALT
   PINCH OF GROUND BLACK PEPPER
  ALUMINUM FOIL

1. PREHEAT OVEN TO 400 DEGREES
2. REMOVE BEET GREENS AND SET ASIDE
3. WASH AND DRY THE BEETS COMPLETELY
4. DRIZZLE WITH A LITTLE OLIVE OIL, SALT AND PEPPER.
5. PLACE IN FOIL AND WRAP TIGHTLY
6. PLACE ON A SHEET PAN IN THE OVEN FOR 20 MINUTES OR UNTIL TENDER
   (PIERCE WITH A FORK TO CHECK DONENESS).
7. REMOVE FROM OVEN AND FOIL AND LET COOL.
8. WHEN COOL ENOUGH TO TOUCH, REMOVE THE SKIN AND SLICE 2 BEETS THINLY.
9. PLACE IN A CONTAINER AND REFRIGERATE UNTIL COMPLETELY CHILLED.

 * REMEMBER TO RESERVE ONE BEET FOR THE VINIAGRETTE

    BEET GREENS

1. WASH AND DRY COMPLETELY AND REMOVE FROM STEMS.
2. ROLL TOGETHER AND SLICE THINLY WITH A KNIFE.
3. PLACE IN A CONTAINER IN THE REFRIGERATOR UNTIL READY FOR USE.

  VINIAGRETTE

1 BEET, ROASTED, COOLED AND PEELED
2 T RED WINE VINEGAR
1 T GRANULATED SUGAR
1 SHALLOT OR RED ONION, MINCED
1 t DIJON OR DRY MUSTARD
  PINCH OF KOSHER SALT
  PINCH OF GROUND BLACK PEPPER
6 T SALAD OIL

1. IN A BLENDER OR USING AN IMMERSION BLENDER, ADD THE BEET, ONION, VINEGAR, SUGAR, MUSTARD, SALT AND PEPPER AND BLEND UNTIL SMOOTH.
2. WITH THE BLENDER RUNNING, SLOWLY DRIZZLE IN THE OIL UNTIL COMBINED WELL.
3. TASTE AND ADJUST THE SEASONING TO YOUR PREFERENCE.
4. PLACE IN A CONTAINER AND CHILL UNTIL READY FOR USE.

PUTTING IT ALL TOGETHER

1. IN A SMALL BOWL, TOSS THE BEET GREENS IN A LITTLE OF THE VINIAGRETTE AND ASSEMBLE ON A CHILLED PLATE.
2. ARRANGE THE BEETS ON TOP OF THE GREENS AND DRIZZLE WITH VINIAGRETTE.
3. GARNISH WITH TOASTED CHOPPED PECANS OR WALNUTS.

*For nut allergies: Walnuts can be replaced with goat cheese or crumbled Feta.

This salad is perfect year round and can be eaten alone or with beef. Please let me know in the comments if you made it and what you paired it with.

Enjoy!