September 03, 2009
I think the smell of roasted beets might possibly be the most glorious thing to ever come from my oven. Even better than baked goods (and that's saying a lot, considering how much I love my sweets). It's absolutely lovely, and I seriously think someone should make a candle scent after the smell. :P NOT KIDDING!
Anyway, I actually just discovered beet salad about a year ago when my friend ordered it for lunch. What the hell is that, I asked. She let me try a bite (or two), and I was hooked. Soft and buttery, roasted beets are as sweet as fruit -- only they're vegetables. I think beets are tasty enough to eat plain...but when served with soft goat cheese in a tangy balsamic vinaigrette, they are absolutely divine! I added chopped walnuts for extra protein, but I think little bits of juicy mandarin oranges would be even better :)
Beet Salad with Goat Cheese
Adapted from Bon Appetit, June 2000
1/4 C white wine vinegar
1/2 t sugar
1/4 C vegetable oil
1/8 C olive oil
1/4 red onion, thinly sliced
crumbled goat cheese, to taste
Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
Combine vinegar and sugar. Gradually blend in vegetable oil, then olive oil. Season vinaigrette to taste with salt and pepper. Toss beets and sliced onion in vinaigrette. Sprinkle with goat cheese and serve.