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Tuesday, July 28, 2009

Roasted Beet Salad - Ring Around the Rosey




From the kitchen of One Perfect Bite...
I'm the only member of my family who actually likes beets. While it hasn't been easy, over the years I've been able to find or develop recipes for beets that my family will actually eat. This recipe has been adapted from one published by Gourmet magazine a decade ago. In it, beets are roasted, sliced and dressed with a mild vinaigrette before being tossed with batons of Asian pear and mache. Now I'd love to tell you that I'm a mache kind of gal. The truth is that mache or lamb's ears is available in my area only at Christmas time, so when we moved here I had to rework the recipe. I now use frisee and layer the ingredients to create a composed salad rather than one that is tossed. It still looks beautiful and, more importantly, my family will actually eat it - probably because the beets are hidden by other ingredients. Some time management is required to make this because the beets are roasted for additional flavor, but the recipe is simple and the salad is well worth any effort required to get it to the table. Here's how it's done.

Roasted Beet Salad

Ingredients:

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups frisee

Directions:

1) Preheat oven to 425 degrees F.
2) Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
3) While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
4) Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl. Set aside.
5) Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
6) Quarter and core pear and cut into julienne strips.
7) Add 1/3 of pear strips to beets and toss gently. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with remaining pears and toasted almonds. Surround beets with a ring of frisee and serve. Yield: 4 servings.

Cook's Notes: A ripe, but firm Bosc pear may be used if Asian pears are not available. Beets may be roasted and tossed with dressing 24 hours before serving. This salad is best served at room temperature.

Recipe adapted from Gourmet Magazine.

29 comments:

noble pig said...

I love, love, love beets. I think they are the most exciting food ever. This is beautiful Mary!

Debinhawaii said...

Although not a huge beet fan, I am learning more and more to appreciate them. Your salad looks lovely.

Regina said...

I like it. Great post.

Taste of My Life said...

This salad is looking so good and colorful! Very summer feel

Bellini Valli said...

I have always loved beet since childhood..we were meant to be foodies all along.

Martha said...

I love beets in any form and like the combination of beets and pears. However, DH will absolutely NOT touch a beet (because of a childhood encounter with a beet) but I eat them with relish and this looks wonderful!

Donna-FFW said...

Roasted beet salad sounds perfect. I love it with the asian pear, nice taste combo, Id imagine. I have never had roasted beets, sounds terrific.

Hootin' Anni said...

Just one word today....that's all I can muster through my drool....

MMMMMMMMMMMMMmmmmmmmm

[that IS a word isn't it?]

Susan said...

Lovely salad and I, too, absolutely love beets. Could eat them anytime and anywhere.

Natashya said...

I love beets, but I think I am alone in this in my family.
The salad looks awesome, frisee is so pretty.

Olga said...

LOVE beets, especially when you roast them.

My Little Space said...

Are you using fresh beet? Haven't try having fresh beet before! Normally, I used it to boil soup. But I love pickled beet with sandwiches.

Mary said...

My Little Space, I am using fresh beets.

Cathy said...

A beautiful and colorful salad, Mary. I love beets and bought some at the market on Saturday. I'm not going to cook them until the temperature drops. I'm hearing 105 degrees today. Ugh.

Country Wings in Phoenix said...

Good Morning Ms Mary. Lovely post. Although I am not a beet fan, I always try something at least once and then I can decide if I do or do not like it. This looks so enticing though. Colorful things are so edible to me. I am a visual person. Thanks for sharing honey. Stop by and say hi. I love to see your smiling face. Country Hugs, and Love Ya, Sherry

Lynda said...

This is beautiful, Mary! I need to try beets more often. Thanks

Pam said...

What a beautiful and colorful salad. My husband and daughter would really love this - I only wish I liked beets.

Florida Sue said...

We love roasted beets with their lovely sweetness brought out in the oven cooking. This salad sounds so good. Another keeper Mary!

oneshotbeyond said...

Beets make me super happy...especially in salads. Wonderful presentation of this!

Gaby said...

what a perfect summer salad!

Katy ~ said...

I LOVE beets. I would love this salad!!

The Blonde Duck said...

I don't think I've ever had beets...

squawmama said...

Hi Mary, I love beets and my family also doesn't care for them... Thanks for the recipe it looks yummy. I wanted to come by and thank you for your sweet comment you left the other day... It is always nice meeting & getting to know other bloggers. Have a very special day!

(((HUGS)))
Donna

Bridgett said...

This is a gorgeous salad!

once in a blue moon... said...

looks fantastic!

Maria Berg said...

Very nice displayed with the salad all around. What a light bread and so fluffy (is that a English word?) MB

Through My Kitchen Window said...

I adore beetroot. Your addition of pears and almonds is most intriguing. Different textures, different flavours; it sounds really good.

Karen said...

Oh, this sounds so good! I remember as a kid not wanting to eat beets because they made all my other food red. LOL I got over that silliness :)

Farmer Jo said...

YUM! I just pulled a few beets from the garden. I will have to try this.

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