Beets are served rarely at Minnesota Transplant’s house. Close to never.
My Beloved doesn’t like beets.
But the pretty bunch of beets I saw at the farmer’s market recently beckoned to me. So I bought them. Over much protestation from my Beloved. Who exacted the promise from me that I wouldn’t serve them to him.
Fine then. I’ll eat them.
So I tossed them with a bit of olive oil and salt, roasted them up for about 30 minutes in a 400-degree oven and made this delicious salad. If you like beets, you might like it, too. And if not, well, I won’t make you eat it.
Roasted Beet Salad
- 3 or 4 medium beets, cut into quarters and roasted
- 2 cups romaine, chopped
- 1 green onion, sliced
- about 8 pecan halves, toasted
- 3 tablespoons blue cheese, crumbled
- juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon mustard
- While beets are roasting, prepare dressing by whisking together lemon juice, olive oil and mustard. Add salt and pepper to taste.
- Assemble romaine, onion, pecans and blue cheese on plate. Top with warm roasted beets. Drizzle with dressing. Serves 1.