I think beets are one of those foods that defy neutrality, much like fruitcake, you love beets or hate them, there’s no Switzerland with beets. I fall into the love beet camp and so does Katie. Craig is in the hate beets camp and Andrew is still evolving but since he seems to be a clone of Craig, well, he may fall into the hate beet camp as well.
So, I roasted beets (red and yellow) knowing they would be mine, all mine. I peeled the beets, halved or quartered them depending on their size and tossed them in a little olive oil and put them on a baking sheet in the oven at 350 degrees F for 35 minutes, until a fork slides into them easily but they shouldn’t be soft. I roasted the beets in the oven a couple days ago and so I am using cooled beets. I sliced the beets and tossed them over spring mix lettuce.
My intention when I bought the beets, which I only bought because I came across the yellow beets, was to try making a beet, blue cheese and pistachio salad. I bought peeled and salted pistachio meats at Trader Joes a week ago with this in mind. I finally got to it tonight and couldn’t find the pistachios. I was surprised by this because I thought I had hidden them fairly well. I know that Craig loves pistachios and thought that ready to go pistachios would be gone in a flash if he saw them. I had visions of him opening the top of the bag and pouring them into his mouth (that may have happened). So, when I purchased them, I hid them in the cupboard and thought they were safe. Well, I was so wrong. They were nowhere to be found tonight and when I searched and searched and finally asked him if he had seen them, he said had been enjoying a few every night for a month or so (I bought them last week).
Back to Trader Joes’ I went and when I made his Beet Salad (without beets), I made sure to include lots of pistachios, I know he likes them.
So here’s the recipe and a picture of the beet salad without the beets. The one with the beets is above. I covered the plates with the spring mix, placed the beets on the greens and topped with cheese and pictachios.
2 cups spring lettuce mix
2 red and 2 yellow beets tossed in 2 tsp olive oil and roasted at 350 degrees for 35 minutes or until a fork passes into the beet smoothly but before they become soft
2 ounces cambozola blue cheese, sliced
¼ cup pistachio meats
1 ounce red wine vinegar
2 ounces olive oil
1 teaspoon Dijon mustard
Salt to taste, maybe a ¼ teaspoon
1/4 teaspoon freshly ground black pepper