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.
One thought on “Beets? Sweet!”
The beet salad sounds great – I’ll get some goat cheese and beets at next week’s farmer’s market and try it. The Berline Wall sounds like it’s worth it – a pain this year, but it sounds like it’ll hold for several. COngratulations on your success!