Roasted Beet Salad with Red Wine Vinaigrette

November 14, 2014Sasha Rumage

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

Alright.. before you turn your nose up at the thought of beets, I want you to think about why it is you dislike them so much. For most, it’s because they were forced to consume those mushy metallic-tasting canned beets as a kid and for the rest of us (myself included at one point) it’s because everyone tells you that beets taste like dirt, so we never even give them a try! While it may be true that they have an “earthy” (nice way to say dirt-like) taste, that flavor can be elevated and enhanced to make a delicious and hearty dish. After roasting them for an hour I paired them with a tangy and light vinaigrette that compliments the sweet and “earthy” beets. Topped with a bit of fresh thyme and parmesan cheese and you have a restaurant quality dish that looks and tastes nothing like those awful canned beets that still haunt you from your childhood!

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

(makes 2 servings)

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Ingredients:

½ lb of fresh beets (about 3-4 large beets – mine are all different sizes since they came from my garden!)

1-2 Tbs olive oil

Salt and freshly ground pepper to taste

1 Tbs grated parmesan cheese

Fresh thyme sprigs for garnish

For red wine vinaigrette:

½ cup olive oil

¼ cup red wine vinegar

1 ½ Tbs lemon juice

1 tsp honey

Leaves from 3-4 thyme sprigs or ¼ tsp dried thyme

Salt and freshly ground pepper to taste

Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with foil. Remove leaves and stems from the beets and scrub under running water. Pat dry with paper towels and arrange them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Cover with foil and bake for 1 hour or until they’re easily pierced with a knife. Set beets aside to cool for 10 minutes or until you can comfortably handle them.

While waiting for them to cool, whisk together all ingredients for the vinaigrette in a small bowl or shake together in a small canning jar. The mixture will separate so just remember to shake or stir well before using. It can be stored in the refrigerator for up to 4 weeks.

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

When beets are cooled enough to handle, use a paper towel to rub and peel the outer skin off. Discard skins. Also… you might want to wear gloves..

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

Cut beets into 1 inch cubes and place in a bowl. Drizzle 3-4 tablespoons of vinaigrette over the beets and lightly toss to coat.

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

Transfer to small plates or bowls, sprinkle with parmesan cheese, garnish, and serve at room temperature.

Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha! Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha! Hearty and delicious roasted beet salad with red wine vinaigrette with Tattooed Martha!

Enjoy!

Written by Sasha - Visit Website

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