Fresh Beet Salad to Die For
Growing up my mom and dad would eat pickled beets out of a jar, never a fresh beet salad. I could not even go near the beet, bleeecht! However, now I am older and have a much more refined palette (ha) and like foods other than just Kraft Macaroni and Cheese and hot dogs. Don’t get me wrong, I love a raw Oscar Meyer cheese hot dog any day.
Now I am experimenting with food and flavors and a fresh beet salad is an interesting adventure in flavors and textures.
I was inspired when I saw fresh raw golden beets at the grocery store. Usually I only see the red ones, so I bought both and here is what I did with them.
I cut the tops off, washed the beets and wrapped each color separately in heavy duty foil. The red ones in one packet and the golden in another. Then cooked them at 450 degrees for one hour.
When done, I let them cool a bit and then took a dry paper towel and wiped the skins off the beets…they look glorious don’t you think? The colors were beautiful. I have never worked with a golden beet and seeing the glow and color just does somersaults in my decorator mind.
I cut them so their shape still showed and put them in a bowl. I also added two navel oranges and cut the sections out, being careful to cut the sections away from the skins (you can see how to do that online, I am sure you have all seen it done before).
I made a vinaigrette using the juice I squeezed from the two left over orange carcasses, 1 teaspoon of dijon mustard, about 1/4 cup of extra virgin olive oil, 1 tablespoon of agave nectar, 6 fresh mint leaves chopped and salt and pepper to taste. Give the dressing a good whisk to bring it home.
Then I just put the beets and orange slices into the vinaigrette, covered and put in the fridge.
Everything pretty much turned red from the red beets…maybe next time I will put the golden beets and orange slices in some of the dressing separately so the colors remain.
At dinner I simply added arugula to a plate, added the beets and orange segments with a bit of the vinaigrette, some sunflower seeds (without the shells, of course), and topped it with creamy goat cheese.
Can you say, “fresh beet salad to die for”? It was like eating candy and nothing like what my parents ate…thank goodness…sorry mom!
Do you have a vegetable that you would not touch as a kid and now it makes you swoon? Tell me what you do with it…look out brussel sprouts!