Saturday, August 3, 2013

Raw & Roasted Beet Salad

I know not everybody loves beets as much as I do, but I think those people should give beets another chance. They are amazing, especially roasted, as most of the beets are in this salad. A couple of the beets are grated raw for texture.

WARNING: You may get a bit of vampire teeth after eating this. Also, eating beets makes your poop look bloody! Don't panic. Enjoy your beets.


7-8 small and/or medium beets
1 clove garlic
Olive oil
2-3 tbsp water
3 tbsp extra virgin olive oil
2 tbsp lemon juice
ground pepper
8 oz crumbled blue cheese
2 oz toasted almonds
1 tbsp parsley, if you have it

Wash the beets. Pick out one or two to keep raw and grate. Roast the rest of them: prepare a baking sheet by putting a big sheet of aluminum foil on it. Put the trimmed but unpeeled beets in the middle and coat with some olive oil and water and sprinkle with some salt. Stab all the beets with a fork or knife. Bake at 425 for about 45 minutes or until you can easily jab a fork in them. The let them cool until you can peel them by gently scraping them with a knife. Cut into rough bite-size pieces.

Coarsely grate the leftover raw beet(s) and set that aside. Mash the garlic with a pinch of salt to make a paste and add to the grated beet along with the 3 tbsp olive oil, lemon juice, a little salt and pepper. Toss it with the cooked beets.

Crumble blue cheese over the salad and sprinkle with almonds and parsley.

Other beet recipes from the blog for when you are converted to a beet-lover:

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