How to Make a Roasted Beet Salad ♥ Recipe

Roasted Beet Salad
Today's beet salad recipe: Just roasted beets with a little cheese (feta or goat or blue) but somehow, so much more. So rich and full of satisfaction, just one (Old Points) or two (PointsPlus) Weight Watchers points.

Never met a beet salad I didn't love, nope, nary not a one. If there's a beet salad on the menu, odds are high (as in 99.9%) that I'll be chomping at the beet bit. I recall one memorable beet salad at the Snake River Grill in Jackson, Wyoming three years ago, another at Brasserie here in St. Louis just last week and dozens in between. I love how chefs vary a simple roasted beet salad, some times dressing up the beets, but often just letting them stand alone almost-black and all aglisten.

But it was our friend Maxine Stone – the Maxine I call her now, she of Missouri's Wild Mushrooms, the guidebook to foraging for mushrooms commissioned by the Missouri Department of Conservation plus the Hot 'n' Sour Chickpeas everyone's loving – who's had me lusting for one beet salad after another. At dinner one relaxed and unseasonably warm April Friday evening, she laid out a simple supper, mushroom and butternut squash ravioli (St. Louisans, watch for these in the freezer at Viviano's On the Hill, they were fabulous) sauteed with tiny bites of morels and asparagus; roasted beets with goat cheese; and a simple salad and good bread. Among friends, what a feast!

My version starts with roasted beets served at room temperature for the most flavor, with a few chunks of good feta – which, at room temperature, also turns as creamy as goat cheese, but with fewer calories. A good stinky blue cheese? Yes, that would be dreamy too. I use just a teaspoon of olive oil to make the beet cubes slickery, a touch of lemon juice to brighten it all, a quick chop-chop of fresh dill (or chive or basil or tarragon or ...) for contrast, a sprinkle of salt and a dash of pepper. That's it. Sublime.


RECIPE for ROASTED BEET SALAD

Hands-on time: 5 minutes (if beets are already roasted)
Time to table: 5 minutes
Serves 4

1 large roasted beet, peeled and diced (My Favorite Way to Roast Beets)
1 teaspoon olive oil
1 splash of lemon juice (or a little gentle vinegar would work too)
Salt & pepper to taste
Fresh herbs - dill, basil, tarragon, chive

1 ounce feta, cut in large cubes

ALANNA's TIPS & KITCHEN NOTES
If you like beets, roast a few at a time and then there are just so many quick-quick ways to use them. Watch for recipes that call for cooked beets, they're marked with a like this.


A Veggie Venture - Printer Friendly Recipe Graphic





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6 comments:

This is also yummy tossed with roasted asparagus tips, toasted walnuts and a bed of greens.

Hi Anonymous ~ Beets and asparagus are a combination I've never tried before but I love the color mix! On the menu for tonight!

Alanna,
So glad to see your post. I've been thinking of you and Nuper (sp?) and everyone else in the St. Louis area. Hope all is well.
take care.

Oh, yeah the beets - yummy any way!!

Roberta ~ Oh it's so nice for you to remember that Nupur and I are both from St. Louis. Yes, we had a big tornado roar through on Friday and now, of course, the rivers are rising around us in spring floods. But St. Louis is a big place -- if we didn't KNOW these things were happening, we'd never know. You know what I mean? Thanks for checking in!

Hello, I found your blog through Culinary in the Desert and am seriously tickled by the recipes here. I made the feta/beet salad last night. Loved it. Thanks for the tip about bringing feta to room temp. Nice.
Anyway, just wanted to say thanks.

I've been looking around on some recipe contests looking for some new salads that have feta cheese. Never would have considered beets, but this looks fantastic. Thanks for sharing!! Take care, -- Chelsey

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna