What is your relationship with beets? Love them or leave them? I happen to absolutely love them. Since being a kid, I have had adoration for these root vegetables. Whether they are purple, yellow or the Chioggia version – simply doesn’t matter.
Speaking of being a kid, I recently browsed through an old photo album that had a photo of me when I was probably 3 or 4 years old, eating purple beets. My face and hands were covered in purple dye and I am sure it took days to completely rid myself of the purple stain.
Luckily my hubby adores beets as much as I do. Last weekend we took a jaunt over to the farmers market that is near our house and saw these beautiful golden beets just calling out to us. Hubby mentioned that I had not made the beet salad in a while, so the beets were quickly added to my ever growing bag of goodies. Not too mention, the bag was getting quite heavy by now. Smile.
This salad is simple yet the flavors are fresh, vibrant and delicious. You can certainly use fresh dill and I would suggest using less since the flavor is so strong. Adding other components to this salad could really kick it up. Perhaps crumbled blue cheese, cherry tomatoes or toasted pecans - what would you add?
Roasted Golden Beet Salad
3 Large Golden Beets
Olive oil
Sea Salt
Preheat oven to 350 degrees
Wash each beet and trim the leaves. Cut in half lengthwise and lay flat the 6 halves onto a baking dish with sides. Drizzle with olive oil and lift each beet to coat the bottom of each. Sprinkle with sea salt. Bake for 60 to 75 minutes or until tender. Let cool and then with a knife and your fingers remove the skin and any other portions you desire. Cut into small dices and let completely cool before adding the vinaigrette. Add some finely cut fresh chives to the salad.
Spring Onion and Dill Vinaigrette
3 T. Olive Oil
2 T. Champagne Vinegar
1 T. Sugar
2 t. Dried dill
2 T. Spring onion, minced
Add all ingredients to a mason jar and shake well. Let sit for one hour to develop the flavors before tossing with the beets.
Pretty salad, Lisa! I'm always drawn to the color of beets. Love the sound of your Spring onion vinaigrette!
ReplyDeleteYou and I both have beets on the brain, apparently.
ReplyDeleteI love golden beets... all of the same beety flavor without the, er... side effects. :)
I haven't seen yellow beets before they look lovely. I love the roasted salad wish I had some right now.
ReplyDeleteI wish you would have shared that old pic of you--would have loved to see it!
ReplyDeleteI love, love roasted beets but I've never prepared them as a salad. I grilled my golden beets earlier this week just because I had some salmon to cook and it was quite nice too. Will have to borrow this lovely recipe sometime. :)
Beautiful dish! This sounds so fun and tasty!
ReplyDeleteFun! These beets are so bright and pretty! Yum!
ReplyDeletelove the new blog header design :) these beets are "golden"! Heehee...Kidding aside, they looks scrumptious!
ReplyDeleteWhat a great looking salad, healthy and delicious! i have to try it, since i love beets so much!!!!
ReplyDeletewhat a gorgeous dish! that color! i love beets! i'll have to give this a try! thanks for sharing!
ReplyDeletewhat a beautiful dish! that color! wow! i love beets -- i can't wait to try this! thanks for sharing!
ReplyDeleteOh Lisa, this sounds amazing and looks easy to prepare! I love your matching vinaigrette for this salad. I always order beets outside whenever I find on menu but haven't cooked beets from scratch for at least 3 years. Overdue and I just have to do it soon!
ReplyDeleteI love your photos, they're so sharp and colourful! The salad looks fantastic, can't wait to try it out. :)
ReplyDeleteI have never loved beets, but I'm starting to think it's because I've only ever had them packed in vinegar. I'm thinking of giving them a second shot. This salad looks like the perfect excuse!
ReplyDeleteI'm firmly with you guys in the beet-loving camp. I remember eating the red ones as a kid - straight from the can;)
ReplyDeleteYour salad looks so good. I'm so into dill these days and with beets... yum!
Have a great week Lisa,
E
What a gorgeous color! I love roasted beets and the simplicity of this salad. Great flavors in the vinaigrette, too. Thanks for your kind words today - I'm going through a difficult adjustment period in my new kitchen...
ReplyDeleteI absolutely adore beets, especially roasted! Great looking salad, and love your idea of adding some pecans perhaps...will have to steal that one :)
ReplyDelete