Posts Tagged 'Beets'

Roasted Beet Salad with Cinnamon

Today’s recipe is one where you might take a look at the ingredient list and wonder if the elements can possibly work together. Beets and cinnamon? Really?

REALLY.

I’m a beet lover to begin with, but the marinade in this recipe takes them to another level. I first made this dish for a Moroccan-themed gourmet club meeting back in July (it was a hit!), and I’ve been making it a couple of times a month since. I served these beets to my mom during her last visit, and she said she could eat them every day (and then went home and made them for herself because she loved them so much).  The baking time is long but prep is really minimal, plus this is one of those dishes you can make a couple of days ahead for less stressful cooking and entertaining.  Give it a try – I’m sure you’ll love it!

Roasted Beet Salad with Cinnamon
Serves 4

Ingredients:
1 pound beets (3 to 4)
2 tablespoons coarse salt
1 tablespoon sugar
Juice of 1 lemon, or to taste
1 tablespoon extra virgin olive oil
Large pinch of ground Ceylon cinnamon
1 tablespoon chopped flat-leaf parsley
Salt to taste

Method:
Rinse and thoroughly dry the beets, being careful not to break their skins. Cut off the tops, leaving about 1 1/2 inches.

Tightly wrap the beets, with the salt, in foil or parchment paper and set in a shallow baking dish. Bake at 325°F for 2 hours. To check for tenderness, open one end of the packet and test a beet with the tip of a knife to see if the flesh has softened.

Peel the beets, cut into bite-sized pieces, and put in a bowl. Combine the remaining ingredients, pour over the beets, and let marinate for 1 hour before serving.  Serve at room temperature.

Source: The Food of Morocco by Paula Wolfert

roasted_beet_salad_w_cinnamon

This is one of my favorite salads, hands down. The beets are perfectly tender, slightly sweet, and bright from the lemon and parsley. The hint of warmth from the cinnamon really elevates the dish as well.  I like to serve this with grilled pork chops, a Moroccan carrot salad (I’ll blog one soon!), and a green salad for a nicely balanced meal.

TIPS: You read that right: two tablespoons of salt. The thing is, in order to use that amount of salt, you absolutely must not puncture the skin of the beets. The “top” of the beet is the stalks of the beet greens, not the beet itself.  If the beet flesh is exposed, that amount of salt will render your dish inedible. (I know this from experience!) If this makes you nervous, just put about a teaspoon of salt into the foil packet with your beets, and then pay special attention when seasoning the marinade later.

Also, I often double this recipe so we have more on hand for snacking. I’ve had success with doubling the amount of beets and using a single portion of the marinade.

Beet and Tomato Salad

I got two pounds of gorgeous tomatoes in my CSA share this past week, so I think it’s time to share what has been one of my favorite salads this summer: Beet and Tomato Salad from the September 2010 issue of Everyday Food.  It’s colorful, fresh, and delicious, and it makes a perfect accompaniment to grilled meats (especially pork chops – our favorite!).

I’ve made this salad four of five times this summer, and I have to admit that I initially struggled to find the perfect roasting time for the beets.  The recipe says to roast them for 45 minutes to an hour.  This works fine for very small beets, but in my experience, average-sized beets need at least 75 minutes to become tender.  After the initial roasting time, poke them with a fork or knife to make sure they’re tender; if not, put ’em back in.

Beet and Tomato Salad
Serves 4

Ingredients:
2 medium beets (about 1 pound total), scrubbed
2 teaspoons plus 3 teaspoons extra-virgin olive oil
1 small shallot, minced
2 teaspoons red-wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 tablespoon fresh oregano leaves

Method:
Preheat oven to 425°F.  Place beets on a large piece of foil on a baking sheet. Top with 2 teaspoons oil and season with salt and pepper.  Fold foil around beets and crimp ends to form a packet.  Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour.  Remove beets from foil and let cool, then peel and cut into 1/4-inch-thick slices.

In a small bowl, whisk together remaining 3 teaspoons oil, shallot, and vinegar; season with salt and pepper.  On a large platter, arrange beets and tomatoes; season with salt and pepper.  Drizzle with dressing and sprinkle with fresh oregano leaves.

Source: Everyday Food, September 2010

Beet and Tomato Salad

This is sooooo good.  I suspect this salad could be a game changer for people who think they don’t like beets (especially if they’re used to canned beets at the salad bar).  The combination of fresh tomato and beet slices, simple but flavorful dressing, and fresh herbs is seriously out of this world.  (I must admit, though, that I’ve put a dash of dried oregano in the dressing when I didn’t have fresh oregano to sprinkle on top.  I like the fresh herbs better, but the salad was still amazing.)

Since I’m all about entertaining, I love that this salad is easy to make ahead as well. Roast and slice the beets, slice the tomatoes, and make the dressing earlier in the day.  Arrange the beet and tomato slices on a platter and store the dressing and the platter in the refrigerator.  Right before serving, add the dressing and the oregano to the beets and tomatoes.  If you prep the salad ahead and round out the meal with grilled pork chops or chicken, you can have dinner on the table in 15 minutes flat.

Recipe link: Beet and Tomato Salad




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