Roasted Beet Salad Recipes

Ingredients :

The Beets:

3 large red or yellow beets, ends trimmed

The Salad:

1 small head butter, red leaf, or another lettuce, thoroughly washed and dried

1 large ripe tomato, cut into small cubes; or 6 cherry tomatoes, cut into quarters

1 scallion, trimmed and finely chopped

3 tbsp finely chopped fresh parsley

1 tsp Dijon mustard

5 tbsp olive oil

2.5 tbsp balsamic or wine vinegar

salt and freshly ground black pepper

Preheat the oven to 350 degrees. Wrap the beets tightly in aluminum foil. Roast the beets until they are tender when pierced, 30 minutes to 90 minutes. (Timing varies wildly, depending on the size of the beets.) Let the beets cool slightly. Using a small sharp knife, peel and beets and cut them into quarters. In a large skillet, heat the butter over moderate heat. Add the ginger and the beets, season with salt and freshly ground pepper, and cook, stirring constantly, until the beets are heated through, 4-5 minutes. Serve the beets on a bed of mixed watercress and arugula if desired.

Makes 4 servings

You can roast the beets ahead of time and toss them with the ginger butter just before serving. This dish goes particularly well with roast chicken.

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