Spring Forward–Roasted Beet, Spinach and Chevre Salad

by Sarah on April 16, 2010

So, sorry I’ve been slacking. I missed dear old Nana on Wednesday and yesterday…well let’s just say I’ve not been so motivated after my time in Palm Springs and Pasadena. Back to the routine!

This is a salad I made after buying some beets on a whim at the Farmer’s Market. I didn’t even know what I was going to do with them at the time, they just looked so perky and happy that I was enticed to make them mine.  Once I got them home and realized I didn’t have all that many, I decided to roast them and use them in a salad.

I decided to try a trick that I learned after reading an article in the NY Times by Mark Bittman.  He said to peel and cut the beets up first when you roast them, for a couple of reasons.  1)  You won’t stain your hands so much if you handle the beets when they are raw, and 2)  You will get more caramelization (flavor) on the cubed pieces (more surface area).  That dude usually knows what he is talking about so I tried it.   Bittman also says that beets and goat cheese don’t go together, but on that point he can suck it, because that’s what we’re making.

These were baby beets so I didn’t have to cut them in too many pieces, I just quartered them.  Basically you just want them to be about the same size.  As you can see, I had regular red ones and those cute little peppermint candy-striped ones.  Drizzle them with olive oil and season with salt and pepper.  You will want to line the baking sheet with foil.

Roast at 350* for about 10-20 minutes, covered, depending on how many beets you have.  My small amount took about 12 minutes to be about halfway done.

Take off the foil, then continue to roast until the beets are tender.  Mine took about 10 more minutes.

I made these into a nice salad with fresh spinach and goat cheese.

And drizzled it all with a tart vinaigrette.

Bittman, I respect you but I liked my goat cheese and roasted beet salad.  I hope that you, dear readers, like it as well.

Spring Forward–Roasted Beet, Spinach and Chevre Salad

Ingredients

  • 2 bunches small beets
  • 1 bunch or 1 bag spinach
  • 1/2 log of plain fresh chevre (goat cheese)
  • 1/2 shallot, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 Tbsp Dijon mustard
  • salt and pepper, olive oil

Instructions

  • To roast beets: Preheat oven to 350* and line a baking sheet with foil. Trim, peel and cut the beets into uniform pieces. Place the beets on the baking sheet and drizzle olive oil over them and season with salt and pepper. Cover them with foil and roast for approximately 12 minutes. Take out of the oven and take off the foil cover and toss the beets around. Return to the oven and continue to roast until the beets are cooked through. They will be browned and tender. Let cool.
  • For dressing: In a mixing bowl, add the vinegar, shallot, mustard and a pinch of kosher salt and freshly ground pepper and whisk thoroughly. Slowly drizzle in the olive oil while whisking until the mixture is emulsified. Season to taste.
  • For salad: Clean and pick through your spinach and place in a large salad bowl. Season the greens with salt and pepper. Add the beets and break apart the chevre and add that on top. Drizzle on the dressing sparingly, you may have some left over. Use it the next day for lunch!
http://www.undercovercaterer.com/2010/04/roasted-beet-spinach-and-chevre-salad/


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