Friday, November 9, 2012

Roasted Beet Salad


About 6 medium beets
2 Tbs. extra-virgin olive oil
3 Tbs. squeezed orange juice (blood oranges, if available)
2 Tbs. balsamic vinegar
1 Tbs. fresh tarragon or 2 tsp. dried tarragon
Salt and freshly ground pepper


Preheat the oven to 450 degrees.

To bake beets: Trim, leaving 2 inches of tops and tails. Wrap 2-3 beets in aluminum foil and set the packages on a baking sheet. Bake for 45 minutes to 1 hour. Let the packages cool, then refrigerate until ready to finish the dish. (Or bake beets using your preferred method.)

When ready, trim a a thin slice from both  top and bottom of the beets. Skin will slip off. Slice or chunk beets.

Combine remaining ingredients. Whisk and add to beets. Serve at room temperature. makes enough to serve four, depending on the meal.

Per serving: 125 calories; 7g fat (1g saturated; 50 percent calories from fat); 14g carbohydrates; 0 mg cholesterol; 166 mg sodium; 2g protein; 3g fiber

This recipe appeared in the Oct. 18 issue of the Detroit News. The recipe was from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to salad, or make this herby side dish.

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