I love Saturday mornings, AJ makes cappuccinos while I cook eggs, homemade toast and hickory- smoked pepper bacon….then we’ll head down to the Warrenton Farmer’s market to get some fresh produce for the week. This particular Saturday we got some beautiful beets, green beans, poblano peppers and salad greens. I decided to make a roasted beet salad for a cookout we were going to that night and it turned out pretty delicious!
Clean the beets, snap off the beautiful beet greens and set aside for later (you can sautee them in a skillet with a little olive oil till just tender crisp (about 2 minutes) and sprinkle with kosher salt and a sprinkle of malt vinegar).
Use a scrubber brush to clean the beets, then use a vegetable peeler to peel off the outer skin.
Once cleaned, slice 2 beets thinly and microwave about 3-5 minutes until tender when pricked with a fork. Meanwhile, preheat the oven to 450 degrees and mix your marinade:
- 1/4 cup Balsamic vinegar
- 1-2 tablespoons local honey
- Salt & Pepper
Place beets in an oven safe dish, pour marinade over, stir to coat.
Bake until caramelized, stirring as needed, about 15 minutes.
Set aside to cool.
When cooled, Assemble:
- Salad Greens (Baby Spinach and Red and Green Lead Lettuce)
- Chopped Pecans or Walnuts
- Crumbled Goat Cheese
- Roasted Beets (reserve liquid in dish)
- 2 tablespoons Creamy Salad Dressing: mix in baking dish with reserved beet glaze, drizzle over salad