Diary of a Foodie

Roasted-Beet Salad

Diary of a Foodie: Season One: The Green Kitchen

  • Active Time:15 min
  • Start to Finish:25 min
In addition to being handy for salads, roasted beets also make for a fast side dish, when cut into julienne and tossed in a pan with butter and caraway seeds. For a quick borscht-type main-dish salad, cut the beets into cubes, combine them with chopped roasted onions and pieces of leftover pot roast, and toss with a dill vinaigrette.
January 2007
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt, or to taste
  • 1 bunch roasted beets, peeled and cut into 1/2-inch wedges
  • 4 Boston lettuce leaves
  • 2 tablespoons coarsely chopped walnuts, lightly toasted (see Cooks' note, below)
  • 1 1/2 oz crumbled blue cheese (1/4 cup)
  • Whisk together oil, vinegar, and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets, among 4 plates, then top with nuts and cheese.
Cooks' note: Toast nuts in a shallow baking pan in a 350F oven until golden, 5 to 10 minutes.
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