I picked up these beautiful golden beets from Blue Sky Farm at the Pawtuxet Village Farmer’s Market, and decided to make roasted beet salad.
Since it’s hot out (it’s summer! yea!!!) I roast the beets in the crockpot, because turning on the oven would heat up the kitchen.
Golden beets are a tad sweeter, not quite as “earthy” tasting as red. Either will work well in this recipe.
This easy-to-make Roasted Beet Salad serves 4
- 1 bunch beautiful young, tender beets ( 1-1/2″ – 2-1/2″ diameter, preferably from your local farmers market)
- 2 cups salad greens (I like arugula; mesclun mix, butter lettuce, or romaine are good also)
- 1/4 cup toasted walnuts, chopped
- 1/4 cup shredded or crumbled cheese (I used Trader Joe’s Goat Gouda; or try crumbled fresh chèvre, or parmesan or asiago, or aged white cheddar)
for the dressing--in a 1-cup glass jar, combine
- 1/3 cup cider vinegar
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- a sprinkle of all-purpose seasoning salt & black pepper
- Cover and shake vigorously.
- Taste it. If it’s too tart for you, add a tad more honey and shake again.
- Makes more than you need–refrigerate the rest and use it tomorrow on a green bean salad (or any green or mixed salad, even a pasta salad –it’s good stuff!)
To make the salad:
- Trim the greens from each beets, leaving a one-inch stem. Leaving the root end intact, wash/gently scrub the beets.
- Cut aluminum foil into squares large enough to wrap each individual beet (6-8″” squares). Place a beet in the center of the square, bring the corners together and twist to seal. Wrap all the beets this way, then throw them into the slow cooker, cover and cook on HIGH for 3 – 4 hours. (You could also roast them, wrapped, in a 350 F. oven for approximately 1 hour. They’re done when a knife slips easily through the largest one).
- When they’re cool enough to handle, the skins will slip right off (with your help, of course, knick the skin with a knife and peel it off). Slice the beets into any shape that pleases you (round slices, cubed, quartered, halved and sliced–whatever you think is pretty).
- Toss greens with just enough dressing to coat and divide between 4 salad plates. Toss the beets in the same manner, and arrange atop the greens. Sprinkle with cheese and walnuts and a grind of black pepper if that’s your thing.
Voila — you’re a gourmet!
Side note: When I got home from the market, I sautéed the beet greens in olive oil and fresh garlic, tossed in a few shrimp and had that for lunch. That evening, I served the beet salad with southern fried chicken and mashed potatoes. Oh, yeah– bliss.
What are you having for dinner?