- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Roasted Beet Salad
I know it's been a while since I posted a new recipe and now this: roasted beets! How boring!
I used to have a meh kind of relation to beets. I wasn't particularly fond of them, but I also didn't really hate them. When they were part of a dish I would eat them but typically never order them. Until maybe 3 months ago, when I had dinner at James Beard Award winner Chris Shepherd's Underbelly in Houston. His concept revolves around small plates to be shared with the table and a fusion of Asian, Texan, American, Middle Eastern, and European flavors. We took turns in ordering and I have to admit, I was a bit disappointed when someone ordered the roasted beets. But one bite in and I was in love. When beets are roasted in the oven, they develop such a lovely flavor and the earthiness, while still present as a hint, takes a step back and opens the scene for a sweetness I have never known in those little red devils.
It was a very simple dish: roasted beets, strawberries, ricotta cheese, a few leaves of green, and a citrus vinaigrette. But in its simplicity and clean flavors, it was one of the highlights of the meal.
This is my interpretation and while not as fancy as the original version (I did not make my own ricotta cheese or use wild strawberries), it is a delicious light summer and spring dish.
- Red Beets - 1lbs
- Strawberries - 1lbs
- Ricotta Cheese - 1 cup, whole milk!!
- Baby Arugula or Spinach - 1 bunch
- Olive Oil - 1 tbsp
- Salt, Pepper - to taste
- Orange - 1, zest and juice of it
- White Balsamic Vinegar - 2 tbsp
- Dijon Mustard - 1 tsp
- Honey - 1 tbsp
- Olive Oil - 2 tbsp
- Salt, Pepper - to taste
- Peel the beets and cut them into slices about 1/4 inch thick. I strongly advise you to wear rubber gloves with that or you'll be sporting red hands for a few days.
- Put the beets on a sheet tray, salt, pepper, and add olive oil. Toss everything until they are nicely coated with the spices and oil.
- Roast at 400° Fahrenheit for about 20 to 25 minutes, turning the slices after half time.
- Let cool to room temperature
- Mix all ingredients for the dressing, except the oil. While constantly whisking, slowly drizzle in the oil to get a nicely emulsified vinaigrette. You can also use a small blender and dump eveyrthing in at once.
- Wash the straberries and cut into wedges or slices.
- Wash and dry the greens and dress them with just a tbsp of the dressing.
- Arrange beets, strawberries, and ricotta on a plate, drizzle with the vinaigrette and add the greens.