The most daunting thing for me about fresh beets from the Market was how to tackle them. There were all those leaves and the strange little root- like things trailing off of them. But it turned out to be easy and well worth the effort. I cut the stems off about an inch above the bulb and washed and reserved the greens to use with pasta later. It was very easy to peel the beets with a paring knife after roasting. You may want to wear gloves and an apron though, and protect your work surface as the beet juice stains easily.
I cut my beets into uniform-sized pieces for even cooking and placing them in a foil packet in the oven. They came out nice and tender. I then cut them into smaller pieces and put them in the refrigerator while I prepared the rest of the ingredients. Here is the recipe for my beet and orange salad, which I adapted from several different ones I found on-line. The finished dish felt like the perfect transition from summer to fall, and everyone raved about it at Sunday dinner the other night!
Roasted Beet and Orange Salad with Blue Cheese and Walnuts
- 3/4 lb. beets, trimmed (4 medium)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 oranges, segmented
- 2 hearts, romaine lettuce, chopped
- 4 oz. blue cheese crumbles
- 1/2 cup walnut pieces
- 1 small red onion sliced
- Raspberry Vinaigrette to taste
- Preheat oven to 450 degrees. Place beets in a square piece of foil. Drizzle with olive oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
- Chop romaine lettuce into a large blowl and top with beets, orange segments, onion slices, blue cheese crumbles, walnuts, and dressing. Toss and serve immediately. Yum!
Here are some more easy, delicious beet recipes to tempt your taste-buds.