I hate Beets….

I tried this salad on a recent trip to Mexico, it seems to be as common there as Cesar is in the US. I hope you enjoy my take on it. Photo by Elle

I had this salad on a recent trip to Mexico, it seems to be as common there as Cesar salad is in the US. I hope you enjoy my take on it.
Photo by Elle

 

I know, I’m the one always telling people that if you think¬†you don’t like a vegetable it’s more likely that you just don’t care for the way it was prepared, not the veggie itself. But trust me, I’ve had beets from a can (yuck), pickled, purred in soups, cooked like yams with sugar and pecans–nope. So on a recent trip to Mexico while dining in a restaurant my choices were, to say the least, limited, So I tried this salad. I wish I could say that I was feeling adventurous, but no, I was feeling hungry!¬† And hunger can make you give something another chance…

I was pleasantly surprised by this beet salad. The beets were perfectly roasted and the combination of heirloom tomatoes and goat cheese wonderfully complimented the sweetness of the beets. I ate I this salad three times in a week and it was prepared differently each time. Once it featured an aoli dressing, another time a balsamic and olive oil sprinkling, and lastly a mystery dressing that was very mild, buttermilk based. One of the salads was excellent, the inspiration for the one featured here, the other two were lack luster, mainly because the beets weren’t cooked all the way.

That being said: choose beats that don’t have any soft spots, think potatoes, the criteria is about the same. To roast them cut the tops and root off, peel, and dice into 1/2 to 1 inch cubes. Roast at 400 degrees on a well oiled, heavy, rimmed baking pan for 35 minutes or till fork tender.

 

Ingredients

  • 4 large beets, peeled and cubed
  • 3 large heirloom tomatoe or 2 cups heirloom grape tomatoes, chopped
  • 4 ounces goat cheese, thinly sliced
  • balsamic vinegar
  • olive oil
  • cracked black pepper

Method

Roast beets as indicated. Each salad requires an ounce of goat cheese. Chop the tomatoes while the beets cook and distribute among 4 salad plates or bowls. Be sure the goat cheese is cold when you cut it, this makes cutting it thinly easier. Once the beets are done and still warm, divide evenly among the servings. Top with the goat cheese, it should melt a little. Topwith a small amount olive oil and balsamic vinegar. Sprinkle with cracked black pepper.

Serve immediately. Serves 4.

Bon Appetite,

 

Ellesig

 

 

 

 

 

Copyright ElleVeg 2016