I love beets, especially when they are roasted it brings out the their flavour so much better than boiling them. roasting them not only makes them taste better it also makes them less messy to work with.
This is a wonderful salad to make in the fall and winter when the tomatoes and other salad vegetables are not at their best.
|lovely fresh beets|
5 small beets
1/2 red onion sliced thinly
1 whole red or green leaf lettuce
1/4 cup of goat cheese
1 tablespoon of grainy mustard
3 tablespoons of olive oil
1 tablespoons of wine vinegar
Take the tops off the beets if they are in good shape you can cook them like chard. Then wrap the beets in tin foil.
Roast in a 350 oven for about 1/2 hour until the beets give a little when you squeeze them. Unwrap keeping them on the tinfoil and using paper towel pull the skin off, and you can manage to get them cooked and peeled with out getting red hands or a red counter top.
|1/2 peeled beets|
Slice in fairly thick slices and put in a bowl with all the dressing ingredients.
In a salad bowl toss the the red onion slices and the washed salad greens.
Just before serving toss the beets and the cut up goat cheese with the salad greens.
|The finished salad|
The sweet earthiness of the roasted beets works so well with the sharpness of the goat cheese. This salad is very lightly dressed, I can not bare soggy salads.