Monday, July 25, 2011

Roasted Beet Salad with Dill

I admit, sometimes I avoid beets.

The peeling, the roasting and the colour-stained hands tend to leave me picking veg that are less of a hassle most of the time. But I do love them and when I find a fresh bunch of them at my local farmer's stand, I am inclined to forget the extra work and focus on the outcome.

Truth be told, it is far less work than I remember. In fact, this recipe for beta vulgaris (weird latin!) is worth the little extra time and effort.

It is a fabulous marinated salad on its own but is even better when it crowns a bowl of fresh greens and is topped with a little feta cheese. You can even add a few orange segments. Jewel-tone beauty.

Roasted Beet Salad with Dill
If you aren't a fan of orange, substitute lemon juice instead.

2 bunches beets, scrubbed and greens removed (can be sauteed or used for another purpose)
2 tbsp olive oil
2 tbsp orange or lemon juice
1/4 tsp salt
1/4 tsp dijon mustard
1-2 tbsp fresh chopped dill weed
Optional: baby salad greens, feta & orange segments

1. Preheat oven to 350 degrees. Place beets in a shallow baking dish with just enough water to cover bottom of pan. Sprinkle with salt and cover dish tightly with lid or foil. Bake for 45 minutes to an hour or until tender when pierced with a fork. Let cool, remove skins with fingers or a dull knife. Slice into 1/4" slices. Place in bowl.
2. Whisk together dressing ingredients: olive oil, juice, salt and dijon mustard. Toss with sliced beets and dill. Serve at room temperature.