Market Monday: Can’t Beet It

 

Let me open this post by acknowledging that some people just don’t like beets. I get it. Especially if your only experience with beets comes out of a can or jar. But fresh, oven roasted beets, especially served with contrasting flavors and textures, such as nuts and cheese, are really delish.

My own first experience with beets involved my father making borscht, which is a clear beet soup popular in Eastern Europe. It was a lot of work on his part, served to a largely unappreciative audience. More recently, I tried several beet salads at restaurants, which convinced me that I could like beets if they were prepared a certain way.

My all-out favorite is simply roasted beets, sliced thinly and served with a drizzle of olive oil and balsamic vinegar and topped with some crumbled Bulgarian (or other sheep’s milk) feta cheese. But I’m doing a no-dairy stint at the moment, so the cheese was out.

A beet and apple salad at Whole Foods inspired me to try this recipe, which has a citrus dressing. It is topped with roasted nuts – walnuts, cashews, pecans or pine nuts all will serve well.

Here are three tips I learned about working with beets:

  1. Roasting is great. Just chop off the tops, which can be used in something else, and wash. Place several (depends on the size, but try to find like sizes) in a packet of foil with a drizzle of olive oil. Leave the skin on. Seal. Place in a pan in case your foil leaks. Roast at 350 degrees for about 60 minutes. It may be 90 minutes depending on how big your beets are. Allow to cool.
  2. To remove the skin, take a paper towel and just rub. This will remove the skin and keep your hands from turning pink in the process.
  3. Use a plastic cutting board that you can clean with bleach or be prepared to have a stained cutting board.

Print Recipe
Beet and Apple Salad
Easy summer salad. You can substitute pear for the apple, or add both. Be sure the pear is firm fleshed.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 60-90 minutes
Servings
people
Ingredients
Dressing
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 60-90 minutes
Servings
people
Ingredients
Dressing
Instructions
  1. To roast the beets, wash and chop off the tops. Create a foil packet. With it open, add beets and drizzle with a splash (about 1-2 teaspoons) olive oil. Seal. Bake at 350 degrees for about an hour.
  2. Remove from oven and allow to cool in sealed packet. When cool enough to handle, take a paper towel and rub off the skin.
  3. Slice beets into matchsticks.
  4. Core and slice an apple into matchsticks.
  5. Add beets, apple and greens to a salad bowl. Toss with juice, olive oil and vinegar. Taste and add salt and pepper if desired. Top with nuts and serve.
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Published by

Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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