Roasted Beet Salad

I’ve been seeing beets pop up a lot on different cooking blogs, and it sparked my interest.  Beets have always been the vegetable I would NOT eat.  Gross, right?  But have you noticed that sometimes, as you get older your tastes change?  Happened with brussels sprouts….could happen with beets.  I wanted to find out.

Luckily, my husband does like beets so if it turned out I didn’t like them, he could eat them.  Nothing would go to waste.  I perused some recipes to see what I wanted to do and ended up with a combo between blogs Elly Says Opa and Bakin’ and Eggs.

I have to say, I now really REALLY like them!  I don’t know if it was just how I fixed them but it was great.  I think it would have been better with goat cheese, but the supermarket was out.  Yeah, that’s like a sin in my book.  So I’d recommend using goat cheese if it’s available to you.  Also, I forgot that I bought chopped walnuts, so they’re not in the picture but we did put them in the salad later and it was fantastic.  Gave it the perfect crunch that it needed.  Two (red) thumbs up!!  (I suggest wearing gloves to peel them, if you don’t want red hands!)

Roasted Beet Salad
Inspired by Elly Says Opa! and Bakin’ and Eggs

3 fresh beets with the greens attached, washed
olive oil
salt & pepper
1 onion, sliced
1 tbsp butter
1/2 navel orange, divided into wedges with the whites removed
1/8 cup balsamic vinegar
1/8 cup olive oil
1 tsp brown sugar
orange zest
chopped walnuts for topping
feta cheese (or goat cheese!!) for topping


Preheat oven to 400.

Cut the tops and the point off of each beet and place each individual beet on it’s own square of foil.  Drizzle each one with olive oil and sprinkle with salt and pepper.  Wrap tightly with the foil and roast in the oven for an hour to 90 minutes, depending on the size of the beets.  Remove and allow to cool before peeling (you may want gloves for that part).  Dice the beets and place in a bowl.

While the beets are roasting, remove the greens from their stalks.  Bring a small pot of water to a boil and add the greens, boiling for 2 minutes.  Drain and rinse under cold water.  Add to the bowl with the beets. 

In that same (empty) small pot that you cooked the greens in, heat 1 tsp olive oil and the butter over medium heat.  Cook the onions (salting lightly) until golden and soft.  Add to the bowl with the beets.  Add the oranges as well.

In a small bowl, whisk together the balsamic vinegar, 1/8 cup olive oil, brown sugar and orange zest.  Drizzle over the beet mixture and toss.  Allow to sit for a little while for the flavors to come together.  Serve topped with walnuts and feta or goat cheese (goat cheese would be awesome!).

Roasted Beet Salad


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