Thursday, November 20, 2014

Fresh Roasted Beet Salad

My boyfriend loves beets. I don't use to cook with beets a lot because they tend to color my cutting board and knife red. But now I do. Not just because my boyfriend loves them but because they are delicious and I found a way to make sure that they don't stain my wooden cookware.

Cooked beets do not "bleed" which means, peel them only after they are cooked. So bake or steam them with their skin on first. Then peel with a fork and the back of a butter knife or steak knife before slicing and using them in whatever dishes you are making.

They are already very yummy on their own like that, after roasting or steaming. Below is a quick and easy way to prepare beets and enjoy the wonderful flavor that mother nature has given them.

Ingredients (serves 4 to 6):
1. Fresh red beets (about 3 to 4 medium beets)
2. 1/4 cup fresh mint and basil, chiffonade
3. 4 tablespoon extra virgin olive oil
4. 3 teaspoons fresh lemon juice
5. 1 teaspoon honey
6. Salt and pepper to taste

1. Preheat oven to 425F.
2. Trim the top and bottom of each beet and wrap all in aluminium foil. Place on a baking sheet and bake in oven for about 30 minutes.
3. Whisk the rest of the ingredients in a mixing bowl until well combined.
4. Remove from oven and remove from foil. Peel and slice into 1/2 inch thick slices.
5. Arrange neatly on serving plate. Drizzle dressing and top with fresh mint and basil.
6. Serve chilled or at room temperature.

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