Ron and I spotted some wonderful golden beets at the Farmer's Market. He made this beautiful salad last night. First he cut off the greens. Don't throw them away! We always use the greens. They are really good. Just wash them and then tear the leafs off of the ribs. Saute in olive oil and garlic until wilted. Add some salt and pepper and serve. Buy the beets with the freshest looking greens you can find. Not only will they be delish but it assures you that the beets are fresh.
Then he lightly scrubbed the beets, roasted the beets in foil at 375~ for about 1 hour, until tender. Be careful not to cut into the beet before roasting or it will bleed all over. Let them cool a little and then peel the skins off (use a paper towel to do this, it keeps your hands from staining) and slice them. We served them on a bed of spicy arugula with some goat cheese, grape tomatoes, and chopped candied walnuts from Trader Joe's.
Then he lightly scrubbed the beets, roasted the beets in foil at 375~ for about 1 hour, until tender. Be careful not to cut into the beet before roasting or it will bleed all over. Let them cool a little and then peel the skins off (use a paper towel to do this, it keeps your hands from staining) and slice them. We served them on a bed of spicy arugula with some goat cheese, grape tomatoes, and chopped candied walnuts from Trader Joe's.
We dressed it with a 25 year old balsamic vinegar and a drizzle of olive oil. It would be good with any kind of vinaigrette. I really like it with Pascucci's dressing.
I could eat this salad on a weekly basis.
It is perfect served with a grilled steak.
Thanks Ron!
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