Thursday, October 14, 2010

Roasted Beet Salad

If you like beets but have been wondering how to get the most of them then this is your answer.
I only bought 2 at Whole Foods and if I remember well they are being sold at different prices.
The taste of these 2 is pretty similar, but the colors are fantastic especially when paired.
So you just need 2 fist size beets, some cooking oil, salt, pepper, zest of 1/2 lemon and juice of 1/2 lemon and aluminum foil.
Start by preheating your oven or in my case - toaster oven -to 375 F and continue with washing your beets, then peeling them.

Place the beets on a sheet of aluminum measuring 12 to 16 inches long, then drizzle with oil and using a brush or your fingers make sure the oil is evenly distributed.

After the oil, sprinkle salt and freshly ground pepper.

I prefer coarse pepper.

The yellow color looked much better in reality but the camera just refused to capture it.

The next step is folding the edges of the aluminum foil to make an envelope or a pouch for baking.

To begin roast the beets for 1 hour, then increase the heat to 400F and cook for 45 more minutes.

If your beets are egg size, then they might be ready at the 1 hour mark.

When time is up, they will look like this...but do not let yourself be fooled by the darkened skin.

Look at the marvelous pop of color !

The beets will release juices while cooking at that will be the start of your dressing.
To it add the lemon juice and mix to blend.

Chop or cube the beets and place them in a glass bowl.

Add the lemon zest...

...then add the dressing and toss to coat.

Chill for 10 minutes then serve as is or with anything else you might like.
You will probably not stop from eating it - it is THAT good.
Enjoy !

1 comment:

  1. There is a restaurant near my office that makes a salad similar to this and it's amazing! Thanks for the how-to!