Friday, July 31, 2009

Recipe :: Roasted Beet Salad

Alongside our main entree and as a palate cleanser we served a side of roasted beets. We used a mix of red & baby beets which are gorgeous at the farmers market. This is the kind of dish that gets better the longer it sits. You’re essentially pickling the beets so the longer the better.

All Photos by Karen Mordechai

Roasted Beet Salad

24 baby beets, scrubbed with stems cut
3 tbl olive oil
2 tbl minced shallot
1 tsp sugar
¼ tsp salt
¼ c red-wine vinegar
½ c really good olive oil
1 bunch of fresh mint

Toss beets with olive oil and salt, wrap in a double layer of foil and roast in a 375 degree oven for 45 minutes.
Meanwhile, make the vinaigrette. Mix together shallots, sugar, salt and vinegar. Slowly stream in olive oil, whisking constantly.
Remove beets from oven and let stand for 10 minutes still covered, Peel if desired.
Cut in half and toss with vinaigrette while still warm. Tear mint leaves and fold in gently. Serve warm or chilled.

Copyright © 2009 by Casey Solomon


  1. this dinner looks incredible!! such a great combination with the fish and harissa.. and the beats look so 'homegrown' in your gorgeous photography. nice work!

  2. very colorful.I love the presentation..

  3. I am the only person that I know that loves, loves Beets! Especially the golden ones. Thanks for the recipe :)

  4. We enjoy beets so often and I love preparing a dish I call "beets a la napoleon!" This slices of beets with seared scallops and a slip of dill on top and a light dill sauce...hmmm.

  5. This is exactly the way I like to prepare beets. I wish I could find the yellow beets more often, though. Your photos are beautiful!

  6. Wow, a blast of beautiful colors in one yummy dish!

  7. Nice pictures, makes me want to go out and have a salad. =)

  8. I tried this at home. My grandma loves it. Thanks for the recipe. *two thumbs up!*