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Beets in salad

  • c

I have a couple of leftover roasted beets that need to be used. I was thinking of having them in a salad. I checked Epi and didn't find much that appealed to me there. What is your favorite way to use them?

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  1. Toast a handful of walnuts. Cube or slice the beets. Make a nice mustardy vinaigrette and dress some mache or Boston lettuce with it. Plate the lettuce, then spoon over it the beets, toasted nuts, and a sprinkling of crumbled goat cheese. Then drizzle a little more vinaigrette over all. Good stuff.

    2 Replies
      1. re: coll

        Try this one - I second the gorgonzola cheese idea, the two seem to go well together.

        Link: http://www.epicurious.com/recipes/rec...

    1. I hope this is okay to post...its from today's edition of the LA Times.

      Roasted beets with Cabrales blue cheese, endives and walnuts

      Total time: 1 hour, 20 minutes

      Servings: 6

      Note: From Daniel Boulud of Daniel Boulud Brasserie in Las Vegas. Maytag blue cheese may be substituted for the Cabrales blue cheese. Baby mustard greens may be substituted for the beet greens.

      Beets

      4 small to medium red beets (about 9 ounces), tender greens reserved

      3 small to medium golden beets (about 5 ounces)

      1/2 cup olive oil

      1/4 cup sherry vinegar

      1/4 cup finely chopped chives

      1 tablespoon finely chopped shallot

      Salt

      Freshly ground white pepper

      1. Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes. Once the beets are cool enough to handle, peel them. Cut the beets into wedges, keeping the two colors separate.

      2. Whisk together the olive oil, sherry vinegar, chives and shallots and season to taste with salt and white pepper. Separately marinate the beets with the vinaigrette.

      Endives

      4 Belgian endives

      4 red Belgian endives

      Clean the endives and cut off the bottom inch of each. Slice off the stem, then thinly slice the cut-off end of each endive. Carefully separate the remaining leaves, wrap in wet paper towels and chill.

      Walnut vinaigrette

      1/4 cup sherry vinegar

      3/4 teaspoon Dijon mustard

      1/2 cup walnut oil

      1/4 cup olive oil

      1 teaspoon finely chopped

      shallot

      Salt

      Freshly ground white pepper

      Whisk together the vinegar and mustard and slowly drizzle in the walnut and olive oils until emulsified. Stir in the shallot and season to taste with salt and white pepper.

      Beet reduction

      1 large red beet, peeled

      1. Juice the beet in a juicer or purée in a blender. Place the juice or purée in a cheesecloth-lined strainer and strain or squeeze out the juice.

      2. Place the juice in a small saucepan over medium heat, reduce to a syrup and set aside.

      Roasted walnut halves

      1/2 cup (4 ounces) walnut halves

      1/4 cup ( 1/2 stick) unsalted butter

      Salt

      Place the walnuts and butter in a small baking dish and roast in a 350-degree oven until golden brown, about 15 to 20 minutes. Drain on paper towels and season with salt.

      Garnish and assembly

      Walnut vinaigrette

      Endive

      Salt, pepper

      1 cup gently torn beet or

      mustard greens

      Marinated beets

      4 ounces Cabrales blue cheese, crumbled

      Roasted walnut halves

      1. Sprinkle the walnut vinaigrette onto the endive leaves and the sliced endive and gently toss to coat. Season to taste with salt and pepper. Repeat with the beet greens or mustard greens, if using.

      2. Alternate 3 wedges of red beets with 2 wedges of yellow beets in the center of each of 6 serving plates. Arrange 4 of the red endive leaves so the tips are pointing up, leaning on the beet wedges, and 4 of the yellow leaves pointing to the left, placed below the wedges on each plate. Crumble the blue cheese and divide among the 6 serving plates. Scatter 5 walnut halves around each plate with the torn beet greens. Drizzle the beet reduction over and around the salad and serve.

      1. Oooh I love beets!! I make a salad which I think I first got the inspiration from a Chez Panisse cook book or article. Just top sliced avocado with roasted beets, a scoop of shrimp salad and a citrus dressing. I make it with evoo, balsamic vinegar, fresh squeezed orange/lemon juice, orange/lemon zest and s/p to taste. I think the original recipe called for pickled beets, maybe? I don't remember but it is great with roasted.

        1 Reply
        1. re: foodiex2

          Foudn the link and I guess inspiration was the right word. The orginal is not really like mine.....

          Link: http://www.care2.com/channels/solutio...

        2. Orange segments, beets, nuts (pine or wal), fresh goat cheese, watercress. Make a dressing with juice from the segmented orange (just slice the segments over a bowl and any liquid that drips out should be enough), a bit of vinegar, mustard, olive oil, salt. This is one of those salads best not tossed, just start with a bed of watercress, then sprinkle the other solid ingredients over the top and pour the dressing over. Top with fresh black pepper.

          -nick

          1. I love beets... the blue cheese salad sounds lovely... but at home I like beets two ways (most of the time)

            "harvard" beets.. as we've always called them.. but I don't know why.

            chop beets in to slices or bite sized pieces.. mix in saucepan w/

            2 tablespoons sugar
            1 tablespoon cornstarch
            3 tablespoons vinegar
            1 tablespoon butter
            1/4 teaspoon salt, if desired
            simmer for about 5 mins... I sometimes throw in a clove and maybe a few tblsp of orange juice if I'm feeling festive. :)

            or ensalada de navidad... we always make this for christmas eve. it is very pretty & festive.

            1 Bunch beets (3 to 4 medium)
            2 Oranges, peeled and sectioned, juice reserved
            1 Small to medium jicama, peeled and cut into matchsticks
            ½ Cup shelled, roasted, and salted peanuts, roughly chopped
            4 Tablespoons pomegranate seeds
            3 Hearts of romaine, sliced crosswise 1 inch thick, washed and dried
            0r ½ bunch frisee, leaves separated with 1 head endive and 1 small bunch watercress, washed and dried
            3 Tablespoons coarsely chopped cilantro

            dressing:
            1 Medium shallot, finely chopped
            1 ½ Tablespoons champagne vinegar
            1 Tablespoon lime juice
            2 Tablespoons orange juice
            6 Tablespoons mild olive oil
            1 Serrano chile, finely chopped (optional)
            ½ Teaspoon salt, plus more to taste

            enjoy your beets!!!
            :) megan

            1. I looove beets in salad. Red leaf lettuce or spinach, toasted walnuts, beets, crumbled goat cheese, balsamic vinaigrette. Mmmm. I also love beets with sliced oranges and a pomegranate syrup-orange juice-olive oil dressing.

              1. I like a beet salad with a walnut vinegarette w/ gorgonzola. See the link below

                Link: http://www.epicurious.com/recipes/rec...

                1. I ended up borrowing a bit from here and there. I had a 5:00 meeting and had to use what i had on hand. So it turned out to be mixed greens, julienned beets and shallot tossed with a sherry vinaigrette and topped with gorgonzola and chopped toasted pecans. I grilled a thick steak of lamb to have alongside. It was all quite tasty and lamb is certainly more affordable than beef is lately.

                  Speaking of lamb, last week I made the Lamb au Poivre from Epicurious. It was quite tasty and I recommend it. It is a definite keeper recipe.