by Heather Harris Brady
I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway.
I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend. You can make a big batch on Sunday and enjoy them in your lunches for a week or two.
I like to use different colors of beets if I can find them, and if you can find heirlooms so much the better. I’m using golden beets and regular red beets here.
Roasted Beet Salad, Enough for six entree-sized salads
- Six whole beets, about 4″ across, washed and scrubbed
- Two c. water
- 1 c. apple cider vinegar
- 1/2 c. sugar
- 2 t. salt
- 8 oz. feta or goat cheese
- Fresh toasted nuts for garnish
Preheat the oven to 375. Rub the beets with olive oil and put them in a baking dish. Bake for about 60 minutes, until tender all the way through.
Let the beets cool, then peel and slice them 1/4″ thick. Keep the red beets away from the others or they will turn red! I put them directly in storage containers at this point.
Combine the water, vinegar, sugar and salt. Microwave for about 30 seconds and stir until the sugar and salt is dissolved.
Pour the mixture over the beets and refrigerate them. Let them sit overnight and they’re ready to use!
Arrange them on a plate and sprinkle them with the cheese and nuts. You can go crazy here, add some grains, put them over lettuce, drizzle on a little balsamic dressing, whatever you like.
This makes a great vegetarian entree too.