Beets are a food that I’ve really come to enjoy. In the past, I only ordered them at restaurants because I really didn’t know how to handle raw beets. They are kind of scary looking. They are also really hard, and unless you know how, peeling them is difficult and makes a huge mess. Who really wants to scrub pink beet juice out of the grout. So, how do I turn this odd, hard, scruffy looking thing into the tender, jewel toned deliciousness that I know it can be?This is so easy, you will never turn to a can again. On top of that, we are going to make a really awesome dinner salad. Enjoy!
3 Large Beets
1 C. Beet Greens (The tops are edible. DO NOT throw them away.)
2 C. Green Lettuce
½ Red Onion
½ C. Gorgonzola
¼ C. Chopped Walnuts
1 Tsp. Extra Virgin Olive Oil
Seasoned Croutons (As many as you want.)
Salt and Pepper
¼ C. Extra Virgin Olive Oil
¼ C. Apple Cider Vinegar
2 Tsp. Red Wine Vinegar
1 Tsp. Brown Mustard
½ Tsp. Dry Parsley
½ Tsp. Granulated Garlic
Salt and Pepper
Before we get to making our salad, we must deal with our beets. This can be done days or hours ahead of time.
- Pre-heat oven to 375 degrees. Rinse beets, and cut away tops and roots. Place a piece of foil large enough to hold the beets on a cookie sheet. Place beets on the foil. Season with olive oil, salt, and pepper. Wrap the beets in foil, and bake for approximately 40 min.
- Remove beets from oven, and open foil to let cool. Once they are cool enough to handle, put a paper towel in both off your hands, pick up the beets and rub the skin off. It should peel away very easily, and you should be left with your beautiful, tender, ruby colored beet. Set your beets aside for later. If you are not going to use them for a few hours or days, put them in the refrigerator.
- While your beets are cooling all the way, you can prep your salad ingredients. Wash your greens thoroughly and pat dry. Roughly chop greens and place in bowl.
- Slice the red onion into very thin half moons, and add to greens. Add your gorgonzola, walnuts, and croutons to the salad.
- Slice cooled beets and add them to the salad.
- In a separate bowl, mix the dressing ingredients. Dress the salad, toss, and serve.
Helpful Hints: If your greens have started to get limp after a few days in the fridge, they can be revived. Remove any discolored leaves, cut lettuce way from the stem and shorted the stem of the beet tops. Them place in a large bowl of ice water. This should perk your greens up, and make sure you get the desired crunch from your salad.