Beets are one of those foods, like coconut and radishes, that have the power to divide people into neat camps of the will eat and won’t. For the beet, its richness of color and flavor are both its best and worst characteristics depending on which side of the line you fall. I, of course, adore beets. I had a childhood filled with beets as my mother found them easy to prepare and love. Beets on salad, beet salad, beet curry… Luckily, I didn’t know better to refuse.
This salad was a breeze; I used it for my Eating Art dinner. I took fresh beets, sliced them thin, and dried them low and slow in an oven. For the rest, I roasted them and dressed them in a sweet dressing.
Recipe
Roasted and Dried Beet Salad
Slice very thinly and dry:
1 large yellow beet
1 small red beet
Roast at 400 then peel:
3 large beets
6 small beets
When beets are still warm, dress with:
3 T blood orange marmalade (warmed in a microwave)
1 pinch cinnamon
1 T red wine vinegar
3 T grapeseed oil
When serving, top with dried beets and mint.
5 comments:
I love beets. Roasted salads are my favorite way to use up this root. Great recipe!
I'm the only person that will eat beets in this house. Thanks for the recipe.
Confession! I've never eaten a beet before. Kind of an uncommon ingredient here. I should really seek them out, though, and see what the fuss is about. I love the last shot!
Roasting beets is the best way to prepare them. Those chips look cool too!
Dried beats sound interesting. I am always on the lookout for new beet recipes.
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