Wednesday, May 22, 2013

Ruby Roasted Beet Salad

I wait every year for the baby beets with their  unmatched spring  greens to make their appearance in our weekly share. Yea for me, the wait is over! I have been dreaming up this salad since the beet greens disappeared last year and it did not disappoint. Warm and satisfying it was perfect for a breezy lunch in the backyard with four young boys who all loved it. We followed it up with sandcastles, but you can have dessert if you would rather. In fact you can click HERE for some of our past rhubarb recipes that would be just the right finishing touch.

Ruby Roasted Beet Salad
1 bunch of beets-washed
1/2 cup of chopped pecans
1/4 cup chopped dried apricots
2 tbsp goat cheese

Mustard Dill Sauce
2 tbsp whole grain mustard
2 tbsp white wine vinegar
1 1/2 tbsp water
2 tbsp fresh dill or 1/2 tbsp dried dill

Cut greens from beets and place the  beets in a roasting pan with enough water just to cover the bottom. Cover and roast at 375 until the beets are tender, it will depend on the size of the beets. Rinse the greens, shake, cut the stems  and place on a flat sheet. Drizzle with olive oil and sprinkle with salt. Place in the 375 degree oven too. Watch the greens and toss as necessary. They can be taken out when just wilted, or left to get a little crispy depending on your preference. I like crispy so mine stay in longer. When the beets are done the skin will peel right off with just your fingers. If you squeeze the beet from the root end, the roasted flesh will slip easily out of the skin. Chop the greens and top with the beets, apricots, pecans and goat cheese. Drizzle with dressing and serve while warm. You can wilt the greens in a saute pan or the greens can be left fresh and topped with the other ingredients. Delicious any way!







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