Tuesday, October 2, 2012

Impressive & Addictive Beet Salad Recipe

Impressive & Addictive Beet Salad
{a foodgasm story}

Tonight I splurged and gave in to one of my absolute favorite foods....beets!  I know, I know what you are thinking, but seriously, beets are amazing.  I think about them all the time and I have perfected the ultimate beet salad recipe that would impress anyone.  Bear in mind that I don't write my recipes down so when I say "eye ball it" or "a pinch" I truly mean just that.

Roasting the beets {plain and simple}: I preheat the oven to 400º then get to cleaning my beets.  I trim the steams and leaves and place them into a ziploc bag for another day {and another blog post}.  Then I scrub the beets with a spaghetti scrubby.  I then carefully peel the beets and slice them into about 1/4" slices.  I toss the beet slices into a medium size bowl where I drizzle them with olive oil {until coated} and then I arrange them in a single layer on a cookie sheet.  Sprinkle your little gems with kosher salt then toss the sheet into the oven and roast until tender {approximately 15-20 minutes}.

{other INGREDIENTS}:While your beets are preparing to blow your mind gather up some soft goat cheese, balsamic vinegar, toasted walnuts and some arugula.  For an entire sheet tray covered in beets I use approximately 5T of olive oil and 2T of balsamic vinegar.  Whisk together your oil and vinegar until it emulsifies.  Toss in two handfuls {very scientific again, I know} of arugula and 1/4c chopped and toasted walnuts {toss to coat}.  Set aside and wait for the fireworks {you can put your goat cheese away if you want it to remain somewhat intact in your salad}.

Once your beets have finished roasting...remove them from the sheet tray and place on a wooden cutting board.  Cut into desired size and let them cool for a moment {sometimes I pop them onto a plate and stick them in the freezer for a couple of minutes}.  Once your beets have cooled, toss them into your salad until they are incorporated throughout.  Last, but certainly not least, add your goat cheese.  I like a decent amount in mine so I use about 4-5T for an entire batch.  Stirring a lot will turn your cheese into a smooth coating for the entire salad which, to me is perfectly alright.
Finally, dig right in.  What are you waiting for?  EAT IT and experience PURE.FOODGASM.DELIGHT!

I would love to know what you think!  How was my 'recipe'?  How do you like to eat beets?


Romina said...

I have never known what to do with beets before, until now. Seriously, this recipe has some of my salad faves: arugula and goat cheese. YUM.

Naomi Shapiro said...

That looks amazing! Embarrassingly, I have never roasted my own beets- only used canned. I need to try this.

jennifer brown said...

looks yummo..love beets!

Hanna said...

I thought I was the only person on earth who loved beets! The recipe has so many delicious ingredients- I can't wait to try it!

Jessica B. said...

I wish I liked beets. They are so good for you.

BellaJade said...

On my next shopping trip, I will be buying beets and ask my husband to make this salad. He will likely kick it up with some added ingredients. thank you