Beet salad (with and without beets)

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.

Beet salad

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

Dressing

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

2 Comments

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2 Responses to Beet salad (with and without beets)

  1. Beets are so good! I roasted some for the first time a few weeks ago – and just ate them standing at the kitchen counter…oops?

  2. Pingback: Rainy Day Sunday | 2 Peas in a Blog

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