beets salad

A salad that tempts all your tastes!

Sour with citrus, sweet with beets, bitter with greens and salty with feta, this salad is perfect as a starter or a light lunch. A final sprinkling of walnuts gives it a crunchy hit of umami. It’s gorgeous to look at and a tasteful balance for your tongue.

beets cookedNow a word about beets: Please don’t wrinkle your nose! Most people who say they hate beets have only ever eaten those purple pickled monstrosities from a jar. Fresh beets, roasted or steamed in the oven, are a revelation: Firm, earthy, mildly sweet and never, ever cloying. You can find fresh beets at farmers’ markets and most grocery stores. In a month or so, you can plant your own!

Five-Taste Sensation Salad

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2-3 fresh, medium-sized beets
  • 1 grapefruit
  • 2 small oranges
  • 2 cups baby spinach or arugula
  • 1/4 cup feta cheese
  • 1/4 cup walnuts
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil

Preheat your oven to 425 degrees.

beets rawCombine the vinegar, olive oil and water in a shallow baking dish. Season with salt and pepper.

Cut off the beets’ greens and trim the bottom root ends. Scrub the beets with a brush to remove any grit.

Place the beets in your baking dish and cover it tightly with foil. Roast the beets for 50 minutes to an hour, until a fork easily pierces them. Remove the pan from the oven and the foil from the pan. Let the beets cool for about 10 minutes, then slip their skins off.

On a cutting board, slice the beets in half vertically, then in half horizontally. Slice each quarter in half so you have eight sections per beet. Set aside.

Using a sharp knife, remove the peel and white pith from the grapefruit and oranges. Slice each fruit into quarter-inch rounds. Set aside.

Place the spinach or arugula in the center of a platter. Place the beets on top of the greens and the citrus to the sides. Sprinkle with feta cheese and walnuts.

In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper, then drizzle over the salad. Let your tastebuds rejoice!

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