Wednesday, December 9, 2009

Roasted beet salad

Beets are another favorite of mine available during the fall and winter months. Fresh beets are far superior to canned so make this when you have the time to roast the beets. They can be done at any time during the day since they'll be served cold. All of the ingredients in this salad can be found at the Durham Farmers' Market or at your local grocery store. The creaminess of the goat cheese and sweetness of the beets pair perfectly with the spicy, peppery arugula. If you don't like arugula, try the salad with any mix of lettuce you like. I prefer the salad with a balsamic vinaigrette or even just balsamic vinegar and extra virgin olive oil. But use whatever you have on hand. This salad goes great with the pumpkin soup in the previous post or with grilled chicken or fish.

Roasted Beets:

Preheat oven to 450F.
Cut beet leaves off, leaving about 2 inches of stem.
Wrap beets in aluminum foil, about three beets per pouch.
Place pouches on a cookie sheet and put on the middle rack in the oven.
Roast beets for about 1 hour (they should be easy to pierce with a fork).
Let cool before peeling off skins. I cut off the two ends and then peel the remaining skins.
Be careful as beets make everything they touch a deep purple but it will wash off your fingers.

Toss washed arugula, beets and crumbled goat cheese in salad dressing, sprinkle with a little cracked black pepper and enjoy!

For a printable recipe click here

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