Roasted beet salads

5 Nov

Today’s lunch salad was a variation on a salad we ate this weekend. Though the ideas were largely the same, they packed very different flavors, so I wanted to share both. Here was Saturday’s salad:

Caramelized beets on top of romaine lettuce served with toasted cashews (just dry toasted in a skillet for a few minutes), a combination of olive oil and balsamic vinegar, and salt and black pepper. Very basic but very delicious. It paired wonderfully with Butternut Squash Chili (recipe to come):

Today I wanted to do something similar but using what had come in this week’s CSA share. Here’s the result:

I roasted the beets using the same method as above except that I didn’t toss with balsamic vinegar at the end. I also wilted the beet greens in a tiny bit of olive oil and salt and pepper, and at the very end added a bunch of arugula and a little water for about two minutes. I wanted to break down the bitterness but not make them soggy. The dressing was very simple: the juice of one Meyer lemon, a drizzle of olive oil, and a minced garlic clove. Each salad portion is the veggies topped with some dressing and about 1.5 tablespoons of toasted pecans. Simple. Easy. Delicious.

What’s your favorite way to eat beets? I love the way roasted them plays up their natural sweetness without turning them into candy. I also love them raw and shredded, though I seriously lack the patience to grate them!


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