For a while now, Adam has had his eye on beets. Every time we walk through the store, he always seems to gravitate to the beets. (Strange, I know). Maybe he remembers a salad he had at a restaurant somewhere or saw someone make them on TV, but whatever the reason, I knew we had to satisfy his extreme, and slightly odd hunger for roasted beets. It isn’t that I don’t like beets, I actually love them – sweet, versatile, a touch of earthiness – it’s just that, to be honest, the red ones, like the ones for this recipe, are a pain in the butt to work with.
How to Deal with Red Roasted Beets
I prepared for this. While the beets were roasting in the oven, they take about an hour, I left Adam to babysit while I ran out to the pharmacy to buy gloves – you can buy powder-free latex or non-latex gloves that are food grade, quite a good buy, actually, with lots of uses in the kitchen, $8 for a pack of 50 isn’t bad. Then, once home, I covered my cutting board with plastic wrap so peeling and slicing the beets would not result in a pink-tinted cutting board.
We “deconstructed” the salad, but you could rearrange, cut into quarters or do whatever you like. We layered the beets with a beautiful heirloom yellow tomato we found at the store, added some thinly sliced pears for crunch and sweetness, scattered a few raw pecans for more crunch, and added a serious amount of goat cheese, which if I had my way, would not actually make it onto the plate and instead would be dealt with by me and my spoon.
Fortunately, the goat cheese survived and we were able to enjoy it with our beets. We could have (actually the original plan) served all of this on top of some arugula, but as I was plating, the French baguette that we bought earlier caught my eye, so I warmed it up slightly and served it along side the salad, allowing us to build little sandwiches drizzled with the vinaigrette we made with Dijon mustard, apple cider vinegar, olive oil and a bit of salt and pepper.
For now, I can say that Adam’s yearning for roasted beets has been dealt with. I wonder what the next craving will be? I am hoping for something chocolate.
If you enjoyed our salad, you might also like our Roasted Beets and Carrots with Sage Recipe.
- 2-3 beets, scrubbed clean, green tops cut off
- 1-2 yellow tomatoes, cut into 1/4-inch slices
- 1 pear, thinly sliced
- 4 ounces goat cheese
- 1/2 cup raw pecan halves
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1 tablespoons apple cider vinegar
- salt and pepper
- baguette, warmed
- Place the beets into an aluminum-lined baking dish, cover tightly then roast in a 400 degree F oven for 1 to 2 hours or until a fork can easily be inserted into the beets.
- Allow the beets to cool, then slice into 1/4-inch slices.
- Arrange on a platter, alternating the beets and tomatoes.
- Place the sliced pears, goat cheese and pecans along side the beets and tomatoes.
- Make the vinaigrette by whisking mustard, apple cider vinegar and olive oil.
- Season with salt and pepper then drizzle over beets and tomatoes.
- Serve with warmed baguette.