Roasted beets are one of my favorite foods. When I’m going to roast a beet I usually buy a few bunches of them and roast a bunch at the same time, storing them in the fridge and making some of my favorites like Winter Harvest Salad or Beet Hummus over the following few days.
Salad
-4 beets
-olive oil
-salt and pepper
-crumbled goat cheese
-chopped walnuts
Maple Balsamic Vinaigrette
-2 Tbsp maple syrup
-1 Tbsp Dijon
-1/4 cup balsamic vinegar
-1/2 cup olive oil
-1/2 tsp salt
-1/4 tsp pepper
Scrub the beets and slice off both ends. Place each beet on a square of aluminum foil (large enough to wrap the entire beet), drizzle each beet with 1 tsp olive oil and a sprinkling of salt and pepper. Fold the foil over the beets making a pouch that is completely sealed around the beet. Place all pouches on a sheet pan and roast at 375 for 1 hour.
While the beets roast, make the vinaigrette. Whisk, shake, or use a food processor to combine the dressing ingredients, refrigerate until serving.
After beets are done roasting, remove the pan from the oven and open up the pouches to allow the beets to cool. Allow beets to cool for at least 15 minutes, then use a paper towel to scrub the skin off of each beet. At this point you can either assemble the salad with warm beets, or refrigerate the beets until cool, then assemble (I prefer the salad with cold beets). When ready to serve, slice the beets and arrange on a serving platter. Sprinkle the beets with crumbled goat cheese, chopped walnuts and a drizzle of the vinaigrette, then serve.
