Hi boys,
I think with beets, most people fall into two camps; you either are a lover of the ruby-red globes or you think they are akin to something you scrape off the bottom of your shoe. You, my sons, both hate beets! You really and truly dislike them.
I am not sure how this happened. I mean, there are two of you. I had a 50/50 shot of getting one of you to like them. I tried to trick you once by buying the golden beets instead of the traditional red beets. I very cleverly did not tell you that you were about to feast on beets. …The gig was up with the first bite. Lochlan, the look in your eyes after your first bite was one of total betrayal, directed RIGHT AT ME! It was somewhat traumatic.
I love them every which way they can be prepared. Boiled, pickled, roasted, it doesn’t matter: they all taste great. This salad is one of my favorite ways to prepare them. Topped with this lemon vinaigrette, it is a crazy good salad.
Roasting the beets so they get the sweet, caramelized brown edges really bumps them over the edge in the pure yum factor.
My dearest wish is that you, or at least one of you, in the (far) distant future will help produce a perfect prodigy who has taste.
OOXOO
Mom!
Stacked Roasted Beet Salad with Gorgonzola and Lemon Vinaigrette
Ingredients
- 2 pounds fresh beets red or yellow, the taste is very similar
- 3 TBSP olive oil
- 2 tsp kosher salt
- 3 tsp fresh thyme
- 1 tsp fresh black pepper
- 2 TBSP red wine vinegar
- 1 TBSP honey
- 1 cup gorgonzola cheese crumbled
- 4 cups mixed greens
- 1 cup cherry tomatoes
Instructions
Roasted Beets
- These can be done a day in advance and kept in the refrigerator. Make sure you pick out large firm beets that are all about the same size.
- Cut the tails and the tops off all the beets; peel the skins off with a vegetable peeler.
- Slice into ½ inch rounds and place on a baking sheet.
- Drizzle with 3 TBSP olive oil, salt, pepper and the 3 tsp of minced fresh thyme.
- Roast in a 400 degree oven, roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
- Remove from the oven and immediately toss with the vinegar and honey.
- Sprinkle with salt and pepper and set them aside to cool them.
Stacked Salad
- ¼ cup of mixed greens in the center of the plate.
- Lay on top of the mixed greens one beet round and one tsp gorgonzola cheese.
- Next add a second roasted beet round and another tsp of gorgonzola cheese.
- repeat for a third layer.
- Sprinkle with the cherry tomatoes and candied walnuts
- Drizzle the whole stack with the lemon vinaigrette.
This looks amazing. So colorful and appealing. A must try.