Yes, this recipe from Giada Who-evah works great. The beets really caramelize, plus there's no messing with hot beet skins right before serving time, either.
And this is a lovely salad, a concept recipe really. It hit the spot on a warm spring evening. You could do the beets ahead of time and serve them cold, or at room temperature, but I truly loved them warm. That said, timing for beets always varies so make sure that "supper time" is flexible if you want to serve them warm.
NOW. WHAT TO DO WITH THOSE BEET GREENS? Tune in over the next two days, when I'll share two great ways to use beet greens and stems. Talk about three frugal meals from one bunch of beets. But if you can't wait, here are recipes for beet greens. [Meal Two: Beet Green Risotto, Meal Three: Beet Greens & Three-Onion Pesto Pizza]
FROM THE ARCHIVES See all the beet recipes in the Recipe Box. My favorites are the Beets with Feta, Borscht Beets and the refrigerator staple, Swedish Beets.
FREE COOKBOOKS! During April, win free cookbooks at A Veggie Venture! It's all to celebrate the Alphabet of Vegetables, the brand-new A - Z of Vegetables with easy links to great vegetable recipes! Need an example? Check all the spring asparagus recipes.
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ROASTED BEETS SUPPER SALAD
Time to table: 2 hours (only 20 minutes if the beets are already roasted)
DRESSING & BEETS
1/4 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil (reduced from 1/3 cup)
1 shallot, minced (about 3 tablespoons)
Salt & pepper to taste
6 medium beets (save the stems and greens!)
Preheat oven to 400F.
Whisk the dressing ingredients in a medium bowl. Trim the beets, peel with a vegetable peeler, then cut into six roughly equivalent pieces and toss in 1 - 2 tablespoons of the dressing (reserve the rest for the salad greens). Seal in foil, place on a baking sheet and roast for 30 - 45 minutes until a knife can be pierced with a fork (Giada said 30 minutes, mine took 45). Open the foil and bake for another 30 - 45 minutes (Giada said 30, mine took 45) until fully cooked and caramelized.
The beets - roasted
Something fruity - I used dried apricots, they were gorgeous with the beets
Something nutty - I used toasted almonds
Toss the greens in the reserved dressing. Toss with beets, fruit, nuts, avocado slices and cheese. Serve and enjoy!