Beautiful salad and if you keep the beets separated they won’t bleed on each other.
Seems like it was just winter (usually short period of time here in Texas) and now it is springtime with summer just weeks ahead. The winter took havoc on our back yard killing about 1/4th of our plants. Since my husband loves shopping nurseries we will have plenty of shopping and planting to do to get it back in shape. I’m not a fan of hot summer days here in Texas but I will be glad to start using our outdoor kitchen again since it is getting warmer. Now that we have a new 65″ tv hanging on the wall out there and some new chairs that swivel between the pool and tv wall, I’ll be spending a lot of time out there.
I’m sure I’ve said before how much I love beets. I did these back in the winter when I could find yellow and red beets in the grocery. Seems like you can find beets year round in the markets but not always yellow beets.
Roasted beets are so easy to make, wash them, wrap them in foil, throw them in the oven for an hour or so and you’ve done the hard part. For this recipe I used goat cheese and if you’ll not a fan of goat cheese use feta or some other crumbly type cheese. Add the avocado and dressing at the last minute and you have one bright colorful salad.
BLAST FROM THE PAST: These Lemon Pudding Cakes seem to get reposted every spring. They are my favorite spring time little desserts.
Wash and dry the beets, cut off the root end. Wrap beets separately so they don’t bleed on each other.
After they are tender when pierced with a knife remove from oven. Use a paper towel to slip the skins off, they should slide right off, if not, using a paring knife to remove. Cut off stem ends.
Put in refrigerator to chill. I separated my yellow and red beets with foil.
Ingredients for a light tangy dressing.
Whisk the ingredients for dressing in small bowl. Refrigerate until ready to dress the beets.
Cut the beets into cubes put on platter lined with chopped lettuce. If you are using two colors of beets, separate with plastic wrap or foil until you are ready to finish the salad.
When ready to serve salad, put the diced avocado in the middle of the two colors of beets.
Top with goat cheese or other cheese of your choice that can be crumbled. Feta or a queso would work great.
Top with toasted pinenuts then drizzle dressing over entire salad. Serve and enjoy.
- 4-6 medium-size beets, about 2 lbs., rinsed, stem end trimmed
- 1 avocado, cut into large cubes
- 2 Tbsp. cider vinegar
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. sugar
- salt and freshly ground black pepper, to taste
- 1/4 c. olive oil
- 1/3 c. pine nuts, toasted
- mixed spring greens
- 1/2 c. goat cheese crumbled
- Preheat the oven to 350°F. Wrap the beets individually in aluminum foil. Place them on a baking sheet and roast until tender, about 1 hour (about 1 1/2 hours if they are large). Remove the beets from the oven and set aside until they are just cool enough to handle. Then unwrap the beets and slip the skins off.
- prepare the dressing. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.
- Cut the beets into a 1/2-inch dice and place them in a bowl. Lightly toss with the dressing.
- Just before serving, arrange the lettuce on a salad plate, add some of the dressed beets on top. Sprinkle with some of the pennants and add some avocado. Sprinkle with some of the cheese.
- I changed Shelia's endive to mixed greens, added pine nuts instead of walnuts and added in some avocado. I also had some prepackaged roasted beets from Trader Joe's I used. Normally I would roast my own but I wanted to use up the ones I had.