- Amanda
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters.
Baby Beets and Herbs Salad
Serves 4 to 6
- 1 1/2 pounds baby beets (weighed after trimming)
- 4 tablespoons olive oil
- Salt
- 2 teaspoons each chopped basil, tarragon, chives and mint
- 1 teaspoon Dijon mustard
- 1 tablespoons sherry vinegar
- Freshly ground black pepper
1. Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
2. While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.
3. Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)
4. Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.
13 Comments on Baby Beets and Herbs Salad:
You know what would be tasty with this? Goat cheese. ;)
Yum! I'm not a fan of goat cheese so I almost never use it (with beets or otherwise). Since it's been so hot, I haven't wanted to turn on the oven, so I've been roasting my beets in the slow cooker. Works perfectly! http://wordstoeatby.blogspot.com/2010/06/slow-cooker-roasted-beets.html
Amanda is a co-founder of Food52.
added about 1 year agoLove that idea.
I adore beets. Having grown up eating them regularly, when I moved to the US I deplored their stepchild status, and the unfortunate gastric jokes the mere mention of them invoked even in good company!
There's nothing I don't make with beets:
1. Smoothies: I find a great unprocessed vacuum packed brand at Fairway. Mix them with plain yogurt and a little pomegranate or cranberry juice.
2. Salad: Amanda's recipe will be part of dinner tomorrow. I also make, using those vacuum packed beets, a salad with diced beets, grapefruit segments, toasted pistachios, baby arugala. Dressing: evoo, balsamic, a drop honey or maple syrup, S&P
3. Borscht. Of course!
4. Grated raw beets: I grate them with the fine shredder blade of my food procesor, and include them in Asian salads (kale, daikon, seaweed, rutabaga) etc...
5. Get this: I make a cake using the beets, in combination with coconut and chocolate: Fabulous! It's part of my upcoming cookbook, all about cooking with whole foods: so here comes: Enjoy! http://www.levanacooks.com/chocolate-beet-coconut-cake/
This looks wonderful. I love beets and am definitely trying this one!
Beets are one of my favorite veggies!!!Thank you for reminding everyone that they are not married to goat cheese!
Made it tonight, loved it and I wouldn't normally add basil and mint but I am adding them to the beet repertoire. Can you ever have enough beet recipes?
Amanda is a co-founder of Food52.
added about 1 year agoWow -- you're fast! Glad I was able to convert you on the basil and mint.
I just happened to have beets in the oven when I saw the recipe.
Mmmmmmmmmm! My favorite veg and I never thought about this simply delicious preparation. Check out "The Beetroot War" on my blog to see why.
Amanda is a co-founder of Food52.
added about 1 year agoWhat's the name of your blog? Just looked for the link on your profile page, but it's not there. Let us know!
As long as you don"t take away the vinegar and mustard. I just canned 10 pints of pickled baby beets, half with tarragon the others with lovage. I also jus planted another row of them in the garden.
Amanda is a co-founder of Food52.
added about 1 year agoThere should be more lovage in the world.
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