I’m always a little unsure of beets. I’ve had them before, and know they have a very earthy flavor. The problem is, I can never decide if I like that earthy quality or not.
However, since I had some beets on hand, I decided to try them again. This time, I decided to eat them cold, rather than mixed into a hot risotto or steamy stew.
I wanted to use the ricotta called for in the original recipe, but I’ve forbidden myself from buying any more ricotta until I use up the huge box of cheddar from Cabot. The cheddar worked pretty well, though!
As it turns out, I actually liked this beet salad! The beets really tasted more like carrots. Kind of sweet, with an underlying earthiness.
FYI: I made the mistake of not looking closely at the pictures before we finished off the salad, and the pictures are not so great. Oops!
Roasted Beet Salad
Inspired by Food & Wine’s Roasted Beets with Ricotta, Dill and Mint
5 medium beets
1 1/2 c water
2 T olive oil
2 T red wine vinegar
2 tsp chopped dried rosemary
2 tsp chopped dried oregano
2 c spinach
3/4 c shredded cheddar cheese
Preheat the oven to 400*F. Peel the beets and remove their ends. Place the beets and water in a small baking dish, and cover with foil. Bake for 45 minutes, at which point the beets should be tender. Allow to cool, then dice the beets.
In a large bowl, toss the beets with the remaining ingredients. Season to taste with salt and pepper.
How do you feel about beets: love ‘em or hate ‘em?
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I just made beets earlier this week for the first time in ages. I love the way they taste but they are SO messy – the worst part, in my opinion!
I love beets but only cold. I don’t think I’ve ever tried them warm but the combo of texture and the warmth would feel off.
I’m a recent convert to the beet loving club. And it’s thanks to this salad:
Salt-roasted beets
Arugula
Grapefruit
Goat cheese
Crushed pistachios
With a light vinaigrette
So good!
I love beets! I’ll even eat them from a can, even though that can be a little gross.
I’ve never had beets – they scare me!
I feel the same way about beets but I do like them with vinegar….must be the combo. My mother-in-law has a ton of beets in her garden, I may have to run over and snag a few!
Im having my first go at making beets next week & Im getting pretty excited! They do make me a tad bit nervous though.
I too used to be a little intimidated by beets but discovered other varieties – sunshine and candy cane beets have a more mild ‘earthy’ taste. I roast them with a little olive oil and honey – delicious!
I’ll have to keep an eye out for those varieties-thanks for the tip!
I love beetroot, but totally can’t be bothered with the prep, and I’m not a fan of the pickled stuff… So I buy it pre cooked and vacuum packed – sorted!
I’m terrified of beets–in high school, my parents grew beets and then canned/pickled them…and our kitchen stunk for days! I’m trying to get up the courage to try them…and this blog is inspiring me. Perhaps soon.