Monday, March 21, 2011
Roasted Beet Salad
I don't get how people can hate beets. They say they taste like dirt. I haven't tasted dirt in a very long time but I don't recall it tasting sweet and delicious. Plus, how can you not love a vegetable with such beautiful colour? I love everything about beets. I love them roasted, I love them hot, I love them cold, I love them grated raw in salads, I love them cooked and then fried in butter the way my mom used to make them and I love them pickled.
I roasted some beets Saturday so I could make a salad with them Sunday to go with our pork panini dinner, my entry on no reEATS today. The smooth, sweetness of the beets goes beautifully with the peppery flavours of arugula, the crunch of a radish, the smooth silkiness of avocado and the salty bite of a few roasted pumpkin seeds. That sounds like bad copy for a tv commercial for the salad board but it's true.
Anyway, it's a very simple little salad but simple is often all we really need.
1/2 cup extra virgin olive oil
1/2 cup pomegranate balsamic vinegar
1 tbls minced shallot
2 tsp grainy mustard
pinch kosher salt
roasted, peeled, cooled beets, quartered and then sliced
radish sliced paper thin
avocado, sliced the same thickness as the beets
roasted, salted pumpkin seeds
lay a few pieces of arugula down on a plate or in a really shallow bowl. Alternate slices of beet with slices of avocado and fan them out if you care about making it pretty. Scatter some sliced radish over the top and then finish with a sprinkle of pumpkin seeds. Drizzle some dressing over the whole thing and serve.