This recipe takes a little forethought since the beets are roasted. But once that’s done, it’s a snap to put together.
Beet Almond Salad
- 2 small beets
- balsamic vinegar
- walnut oil
- zest of one small orange
- 1/4 cup almonds, roughly chopped
- freshly cracked pepper
- sea salt
- 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.
- Cut the top and bottom off of the beets. Slice into discs, slice each disc into sticks, then slice the sticks in half.
- 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.
What a lovely recipe, I love beets, but have never had them in this way.
Hi Emilia! So honored to have you stop by.
Per a recent Mark Bittman article I was trying to avoid the beet and goat cheese combo. I thought this worked pretty well, although I must admit I originally intended to put crunchy browned shallots on top. There’s always next time. :)
There is nothing like roasted beets – once I discovered them, there was no going back. Thanks for posting this!
Ellen
http://www.Iamglutenfree.blogspot.com
Hi Ellen,
I’m fairly new to roasted beets, and they sure are great. I’d eat them plain, but that wouldn’t be much of a blog post.