Beets won’t kill anyone; in fact, they’re pretty good in a salad

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

Roasted Beet Salad

Roasted Beet Salad

Ingredients:

  • 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

Instructions:

  1. While beets are roasting, prepare dressing by whisking together lemon juice, olive oil and mustard. Add salt and pepper to taste.
  2. Assemble romaine, onion, pecans and blue cheese on plate. Top with  warm roasted beets. Drizzle with dressing. Serves 1.
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4 responses to “Beets won’t kill anyone; in fact, they’re pretty good in a salad

  1. Love beets! My fav is with a little red onion and capers, drizzled with olive oil and balsamic…delicious!!

  2. boy, that makes me hungry! I’ve tried juicing beets before, the color is awesome, but they taste like moldy dirt! Much better cooked!

  3. Yummy! I recently made cupcakes that were partially sweetened with beets. They were very tasty.

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