Wednesday, March 25, 2015

Rosie Makes A Roasted Beet Salad.

Every now and then,
I want a hearty salad.
Is that an oxymoron?


I had three small beets left over
from a bunch I'd bought to make a
bratwurst, beet, and cabbage concoction.
The hamster's a-running and the wheel is a-spinning.

I sliced the stems off the beets,
poured a little olive oil,
kosher salt, and freshly ground pepper over top,
wrapped them in foil,
and baked at 350° for about 75 minutes.
Let cool in packet of foil .

Roasted Beet Salad
3 small roasted beets, peeled and sliced
kosher salt and freshly ground pepper
assorted lettuces and spinach
nectarine slices
red onion slices
crumbled feta
toasted walnuts

Dressing
1/4 cup balsamic vinegar
1 tsp honey
2 tsp coarse ground mustard
zest of one nectarine
1/2 cup Bertolli extra light olive oil
kosher salt and freshly ground pepper to taste
Mix vinegar, honey, mustard, and zest.
Slowly whisk in olive oil.
Season to taste.



2 comments:

Sage Trifle said...

This looks delicious and perfect for the season. Thanks, Rocquie

Rosie Hawthorne said...

Thanks, Rocquie. It's still not spring here, so the "heft" of this salad is perfect in this weather. Loooong winter!