condiment · dairy free · egg-free · Gluten Free · Salad · vegetable · Vegeterian

Roasted Beets Salad

Beets are my kids favourite vegetable.  I think if they could, they would eat it morning and night without skipping a day.  This salad comes together quickly once your beets have been roasted and is also a great make ahead salad, just add the cilantro when you are ready to serve.

Preheat the oven to 400°F.  Wash beets and scrub if needed any dirt that might still be clinging to them.  Pat dry and place in foil, skin on.  Drizzle with olive oil, salt and if you have it on hand, a few sprigs of thyme.  Seal your foil pouch and send it to the oven for about 45 minutes to 1 hour, depending on the size of the beets.  Check them from time to time.  They are ready when you can pierce them easily with a knife with no resistance.  Leave them to cool in the foil.  Once they are cool enough to handle, cut off the end with the roots and peel them with a pairing knife. The skin will come off easily.  You can them quarter them and place in a glass bowl (use a glass bowl if you can to avoid staining a plastic one).

**You can now buy beets that are already cooked in the vegetable aisle of your local grocery store.  If you want to save on time, you can go ahead and use those.  They might be lacking a little in flavour though, so I suggest roasting them as well in the same manner but for only about 15 minutes or so. On the upside, you won’t have pink hands afterwards from peeling them. 🙂

Add the minced green onion, some beautiful cilantro leaves and toss with the oil, vinegar, salt and pepper and serve.  This could be great on it’s own with a a little goat cheese or pair it with a grilled chicken or fish.

Ingredients for 4 servings:

For roasting the beats:

  • 8 medium size beets (any colour or kind you heart desires, if you go with different colours, keep them separate until you are ready to serve)
  • 1 tbsp of olive oil
  • a good pinch of salt
  • 2 to 5 sprigs of thyme

For the salad:

  • 8 medium beets quartered, cubed or sliced
  • 1 green onion minced
  • 1/4 cup of fresh cilantro leaves
  • 2 tbsp of olive oil
  • 1 tbsp of cider vinegar
  • 1/2 tsp of salt
  • a few grinds of fresh ground black pepper
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