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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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.