I was a beet-avoider – until I found the best way to prepare them: roasted in the oven. What a difference in flavor and texture from the boiled, rubbery slices in jars and cans! Now I am growing beets in the garden, and for the first time I have a real harvest (thanks to Berlin Wall No. 2).
Tonight we’ll have a beet salad that I’ve made a few times already this year. But I will add a new, also homemade ingredient: raspberry vinegar. I found the vinegar recipe in the superb recently published River Cottage Preserves Handbook by Pam Corbin (though I used less sugar than the recipe calls for).
Roasted Beet Salad with Walnuts and Goat Cheese
8 medium-size beets
3-4 tablespoons raspberry vinegar
½ cup coarsely chopped walnuts
4 ounces crumbly soft goat cheese
3 tablespoons olive oil or walnut oil
1 tablespoon red wine vinegar
Freshly ground black pepper
Preheat oven to 375 F.
1. Peel beets and cut them into ½-inch dice. Toss with the raspberry vinegar and spread in one layer on a greased jelly roll pan. Roast in the preheated oven, turning once in a while and adding a bit of water if they seem dry. Roast for 25-30 minutes, or until you can pierce them with a sharp knife. dry. Cool completely.
2. Lightly roast the walnuts in a pan. Cool.
3. Whisk oil and red wine vinegar. Season with salt and pepper.
4. Toss dressing with the beets, walnuts and crumbled goat cheese.