Roasted Beet Salad

After last week’s indulgent meal, I thought that this week we should exercise some restraint.  Saturday night’s ‘dog’ meal was rather simple — grilled ribeye steaks, roasted asparagus, and salad.  But a ‘dog’ meal requires at least one new thing, so I kicked the salad up a notch.  I always thought I didn’t like beets.  What I don’t like is anything pickled; I actually do like beets.  I discovered that a few summers ago when Matt planted his mega garden.

picking green beans

I complained that entire summer.  It seemed like every time I turned around, he was bringing in buckets of produce for me to either cook, freeze, or can.  Now, I’d give anything for that mega garden.  We won’t have one again this summer because of both his travel schedule and the fact that he wants to tear down his shop and rebuild it.  I’ll just have to look forward to next summer for a garden.  In the meantime, I will be happy with my potted tomatoes and herbs, but missing that garden made me think about some of the fantastic things I discovered that summer — like roasted beets.  I decided to purchase a few and try out this recipe.

Ina Garten’s Roasted Beet Salad

Here is my modified version:

3 medium-size beets, tops removed and scrubbed
1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 ounces mixed greens
1/4 cup toasted walnuts
2 ounces soft goat cheese, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle, and then peel.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. While the beets are still warm, cut them into slices and place them in a large mixing bowl. Pour half the vinaigrette over the beets and toss.

Place the greens in a separate bowl and toss it with enough vinaigrette to moisten. Put the them on a serving platter and then arrange the beets, walnuts, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Roasted Beet Salad

There’s no way I would serve any Saturday night dinner without making a new dessert.  This isn’t exactly new — I make variations of peanut butter brownies all the time.  I’ve also made a chocolate peanut butter frosting using Reese’s spread.  But this time, I took my peanut butter buttercream recipe and added cocoa and finely chopped Reese’s cups and spread it on a batch of brownies.  Then I sprinkled chopped Reese’s cups on top and drizzled the whole thing with a peanut butter drizzle.  Sinful!

Chocolate Peanut Butter Frosting

1 cup unsalted butter, softened
½ cup creamy peanut butter
2 teaspoons vanilla
4 cups powdered sugar
¼ cup plus 2 tablespoons cocoa powder
¼ cup heavy cream
12-15 miniature Reese’s cups, finely chopped

In large bowl, cream butter, peanut butter and vanilla extract until smooth. Gradually add in powdered sugar and cocoa powder. Slowly beat in heavy cream. Cream with a mixer at least two minutes until light and fluffy.  Stir in Reese’s cups.  Smear away on whatever makes your heart content — for me it’s brownies.

chocolate peanut butter reese frosting


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