Quick and easy beet salad with truffle oil

Beautiful beet salad with greens and truffle oil

Beets are unappreciated, in my opinion. Mention them and either get a big smile, or a big grimace from most folks. That’s because they right away think of those pickled beets at the salad bar. Yuck! Now think of a nice, sweet roasted beet fresh from the garden. There, now I’ve got you thinking in the right direction.

I started this morning with a roasted a pile of fresh beets from the Phoenix Farmers Market that I bought this weekend. Half of them are for my Mom, who prefers it if I roast them for her. “You do it better,” she says. I think she’s just trying to keep her oven off in this heat.

Italian Truffle Oil, a special treat

So, like the good daughter that I am, I roasted them all. I saved hers to the side and wondered what to do with mine. Then it him me, why not use the greens and make a salad? Simple…

Then I remembered that my lovely sister bought a bottle of truffle oil for me when she visited Italy recently. I don’t use it that often, I just don’t want to use it all. But I adore the earthy aroma and flavor when it’s drizzled over salads or bread. I know it can be quite expensive and not many people have it sitting in their cupboards, I never did till she gave it to me. But if you can find some, try. If not, olive oil is just as nice and gives a lighter flavor. Make sure you have some good, extra virgin olive oil.

Roasted Beet Salad with Truffle Oil
2 fresh beets, roasted and refrigerated
1 bunch of fresh beet greens, washed and dry
3-4 yellow baby tomatoes
1/2 tsp truffle oil (or olive oil)
salt/pepper

1. Roast the beets the night before, or at least put them in the fridge for about an hour so they can cool off. I roast mine at 400 degrees for about 50 minutes.
2. Wash, drain, and pat dry the beet greens, then chop them.
3. Chop beets into bite-sized pieces.
4. Mix greens and beets in the bowl with the tomatoes, salt/pepper.
5. Drizzle just a touch of truffle oil over the salad and mix.

The truffle oil is the best part. It gives the salad a warm, earthy flavor. The greens are slightly bitter and crunchy while the beets are sugary and carmelized, making this a wonderful contrast. The truffle oil just brings this up a notch higher. Don’t overuse the oil, or salt and pepper. Lightness is the key here, you want a summer, refreshing salad.

What do you do with your beets? I’m still looking for more ideas. Let me know.

Enjoy!

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1 Comment

Filed under beets, gluten free, greens, salad, truffle oil, vegetarian

One response to “Quick and easy beet salad with truffle oil

  1. My e-mail friend makes a gluten-free beet cake. I haven't personally tried it, but she says it tastes really good, a lot like carrot cake.Me personally, nobody in my house except me and my three-year-old like beets, so I usually serve them as a side dish. If I am going to mix them into a dish, I use golden or Chioggia beets so that they don't dye everything beet-red, since my family won't eat food that looks like that. Sigh. I have a recipe somewhere for roasted root veggies with pasta and olives. I can look it up and post it if you'd like. Beets star really well in that recipe.I have some Chioggia beets growing in my garden right now. I've never succeeded at growing beets before; I can't wait to dig them up and see if it worked. 🙂

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