Looking for salads with roasted beets.
I adore roasted beets, especially in salads. However, I keep making the same two salads over and over. One has beets, fennel and oranges (http://m.epicurious.com/recipes/food/...). The other has beets, arugula, avocado, chèvre and balsamic vinaigrette (http://www.recipegirl.com/2008/11/05/...). Both are delicious, but I'm looking to expand my sala with roasted beet repertoire.
Any suggestions would be appreciated.
Here's a favorite honey vinaigrette dressing, and I make a version of the salad with crumbled blue or gorgonzola, toasted pistachio, arugula, celery, dried cranberries. I foresee a fabulous pairing between the honey dressing and the beets, and I always like beets with blue cheese.
I also make a really basic shallot vinaigrette that would be great with the beets. Just mince your shallots and put in a couple of TBSP of vinegar with about 1/8 tsp salt for 15 minutes to soften the flavor. Then whisk in about 6 TBSP olive oil, maybe a spoonful of Dijon, and some fresh herbs. Add a little yogurt or sour cream or creme fraiche if you like creamy. This would be great with butter lettuce and some other goodies, maybe clementines and goat cheese?
A warm salad with bacon and spinach could be neatly set off with some roasted beets, too!
Jacques Pepin has a ridiculously simple recipe that is surprisingly beautiful and delicious.You'd want to serve it in a small plate. He slices the beets and then mixes them with a dressing of sour cream (or yogurt, or creme fraiche) with a splash of vinegar (or lemon juice), salt and pepper. He then garnishes it with chiffonaded basil, though I've also done it with dill. You can also mix up the sauce by using cumin or coriander, if you want. It's very flexible and the color is this startling raspberry.
Beets are also tasty paired with apples or pears, endive, blue cheese, and nuts (walnuts or pecans, any spiced nuts). I personally love beets and pistachios. Pistachio oil is very expensive, but if you have any or want to splurge on a small amount, it makes a wonderful vinaigrette for beets.
Lately I've been making for my lunch lately a delicious salad of raw kale (very thinly sliced) and shallot or red onion (also thinly sliced) tossed w/a simple vinaigrette. Then I add a few lumps of feta, diced beets, chopped toasted almonds. If I have avocado and am not carrying the salad with me, I add some of that. I have also added chopped hard-boiled eggs. This can sit for a bit to mellow, if you like; the kale won't go wilty. It's perfect for packing.
And beets in a creamy dressing made from sour cream or yogurt with lots of chives and a sprinkle of lemon zest is also delicious.
My favorite is beets, red onions (sliced thin and quick soaked in iced vinegar water), and olives with a lemon -herb vinaigrette (parsley, mint, oregano, cumin), tossed with shredded dark greens, either spinach or green leaf lettuce. Top with goat or feta cheese.
I have also been doing a short cut on cooking beets -- peel, quarter, salt, then seal in a vacuum bag, then boil for 20 minutes. Ice bath, and ready for the salad! Maybe not quite the depth of a roasted beet, but its something I'll do for lunch.