Beet Salad

This recipe takes a little forethought since the beets are roasted. But once that’s done, it’s a snap to put together.

• 2 small beets
• balsamic vinegar
• walnut oil
• zest of one small orange
• 1/4 cup almonds, roughly chopped
• freshly cracked pepper
• sea salt

1. Preheat oven to 400 degrees. Scrub the beets well to remove dirt; there is no need to dry them. Wrap the beets in aluminum foil. (You can wrap them together.) Roast for 1 hour and 15 minutes. Remove from the oven and allow to cool.
2. Cut the top and bottom off of the beets. Slice into discs, slice each disc into sticks, then slice the sticks in half.
3. In a bowl, mix the beets with the orange zest, a splash of oil, and a splash of vinegar. Add a pinch of salt and some pepper and toss well. Divide between four plates and serve topped with the chopped almonds.

(Serves 4)

Take care when unwrapping the beets. There will be juice, and it stains. I’d advise you to unwrap them over the cutting board you’ll be using.

I know the proportions for the dressing are a bit vague. I figured I’d leave it open-ended, and people can add as much or as little as they like. My salad had more like a drizzle of oil and a couple glugs of vinegar. I’m quite sure other people would find that too strong. So like you’ve heard many times before, adjust to taste.