Beets me if you can find a more colorful salad

If you’re at all like me, salad greens and vegetables are daily must-haves. Of course we all know that those are good-for-you foods, but it’s not an effort on my part to consume adequate amounts of leafy salads and assorted vegetables: I crave them! Not only that, but the ingredients must be as colorful and fresh as humanly possible. Every hue of the color spectrum is invited to star in my salad and vegetable dishes – from blue potatoes to white fennel, red endive and purple cauliflower, romanesco broccoli, red and golden beets, tomatoes of every color … you name it. In fact, I’ve never met a vegetable I didn’t like. Experimenting with colorful food is very satysfying, not unlike creating a piece of art, I suppose. From concept to plating, and everything in between, is a pleasurable creative process.  Well, here is my latest “masterpiece” for your enjoyment!   

Roasted Beet Salad

For the salad
3 large golden beets, washed
2 large red beets, washed
3 cups watercress, washed, large
   stems removed
1/3 cup crumbled goat cheese
1/3 cup walnuts, chopped and
   toasted
1/3 cup thinly shaved fennel
2 T scallion rings

A still life in my kitchen

For the dressing
½ cup olive oil
½ cup plain yogurt
2 T lemon juice
2 T red orange juice
2 T fresh dill
2 T parley leaves
2 T mint leaves
2 T minced shallots
1 small green chili, chopped
Salt & white pepper to taste

Preheat oven to 350°F.  Boil the beets for about 10 minutes.  Drain beets, run under cool water and dry each one with paper towels. Lightly coat with some of the olive oil and wrap each beet in aluminum foil. (Optional: reserve the beet water for soup stock).  Place the wrapped beets on a baking sheet and roast for about 45 minutes, until they are cooked but not too soft. When they are cool enough, remove skin, cut into wedges and set aside, covered, in the oven still warm from roasting.

Meanwhile, in a blender, combine the citrus juices, remaining olive oil, yogurt, herbs, shallots, chili and emulsify until creamy. Add salt and pepper to taste.

Arrange a layer of watercress on a plate or platter and top with the beet wedges. Add the shaved fennel and garnish with walnuts, goat cheese and scallions. Pour on the vinaigrette and serve. 

PS: There should be plenty of salad dressing left over, which is good, because you’re going to love it! 

Share on Facebook