Beets? Sweet!

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

Salt

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.

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One thought on “Beets? Sweet!

  1. 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!

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