Maybe one of my 10 in 2010 goals should have been to not procrastinate. Here it is the end of the month, and I was scrambling this week to get my January recipe online! I’ll blame it on the fact that I’ve been away most of January (I know, excuses, excuses).
Part of the reason for doing the monthly recipe is to learn how to make things that I typically order in a restaurant. That’s right, restaurant quality food in the comfort of my own home…by doing the work myself…and having no one serve me…or clean up…why did I decide to do this again?
This month’s recipe is a roasted beet salad. This was my first experience roasting beets, and I quickly learned the following:
a) Beets stain everything. My kitchen looked like a crime scene afterwards.
b) They look like the mandrake plants from the Harry Potter movies.
c) Beets scream when you cut into them (see point b).
This recipe is delish, the freshly roasted beets turned out firm, sweet and oh-so-tasty, and really, adding goat cheese to anything just kicks it up a notch. I would totally make it again, even just beets, cheese and dressing for a quick fix. And beets are super high in antioxidants – bonus! Here is the recipe (courtesy of Epicurean) followed by some photos of my beet masterpiece. YUM!
Ingredients:
(makes 6-8 servings)
1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onions
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled
Directions:
1. Preheat the oven to 350 F.
2. Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
3. Spread on a baking sheet and bake until toasted, about 7-10 minutes.
4. Set aside to cool.
5. Wrap the beets individually in foil and place on a rimmed baking sheet.
6. Bake at 350 degrees until tender, about 1 1/2 hours.
7. Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
8. Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
9. Combine all the dressing ingredients, taste and adjust the seasonings.
10. Pour over the beets and toss well.
11. Let sit at room temperature at least 1 hour.
12. Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
13. Arrange the beets on top and crumble the goat cheese over.
