Beets. I love beets. In all colors, shapes and sizes. Before I was married my mother would roast beets for me often. Tossed with some mint and a drizzle of olive oil. Mmmmm.....a summer salad of beets. I'll never quite forget finding out my husband hates beets. I think I made the same expression as when I found out he was a registered Republican. No judgement, just a bit of a scrunchy face. Similar to the one last night when I begged him to take a bite of a beet and he spit it out. I accepted this part of him and once we were married I just never brought home beets. I knew they'd be rejected so I refused to allow my beloved roots to be subjected to the humiliation. As a result, it's always the first thing I order at any restaurant. Seeing the word printed on a menu makes me positively giddy. Whoever thought of pairing goat cheese with beets is my hero. Restaurants in D.C. are bursting with beet salads in the summer and they make me so very happy. But lately my cravings have not be satiated so I found myself eying a bunch of beets at the farmer's market last week. I strode by my husband, head held high, gripping a handful of them still tickled with soil and leaves arched out. I knew he could read my mind thinking "hey, deal with it, buddy". I roasted them until their bright purple color was bursting with sweetness and their rough skin peeled off their silky meat. Sliced thin and served with some crumbled goat cheese, toasted pecans and a drizzle of olive oil. It was a sight for sore eyes. For me, at least. This can be served cold or at room temperature. And if you have some fresh (or dried) mint, toss some on top as well. Oh, and don't worry about my husband, he's taken a few steps away from the right, and he had some homemade kebabs while I enjoyed my beet salad with a grin.
Beet salad
serves 4 small portions
1.5 hour
3 medium beets (or 4 small)
goat cheese to crumble on top
toasted pecans to sprinkle on top
handful of salad greens (optional)
olive oil
Wash beets and slice off ribs and leaves. Wrap each one in foil and place in baking dish. Bake at 425 for 45 minutes or until tender to a knife. Let cool for about 15 minutes. Slide off skin. Slice beets thinly. Place on bed of greens, drizzle with olive oil, sprinkle with cheese and nuts. Salt and pepper if desired.
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