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!

Beets, Beets and more Beets

Our local CSA basket has had some wonderful golden beets lately. Since my partner in veggies doesn’t care for beets, I’m in heaven each week they are in the basket. Simple-olive oil, salt, pepper in a foil wrap and bake in a 400-degree oven for about an hour. Open and enjoy. I know there are so many other things you can do with beets, and I’ve done them, but nothing beats just roasting in the oven and eating warm. Yum! I can’t wait for Wednesdays and I’m bummed when there are no beets. Rainbow chard is also a favorite in the basket, but I know, dear chef, that you’ve seen what I can do with that.

I highly recommend ordering a basket of locally grown veggies. Not only are you supporting a local business, but the time from dirt to your plate is minimal, not weeks. The vitamins are stronger, taste is better and chemicals are non-existent. Try it, you’ll be helping the environment, your body, and a local business. And your cooking chops will be tested each week you open the box and say, “What the heck is that?” Cook it and find out.

I made a quiche tart with the spinach and beets in the basket, as well as the free-range organic eggs that week. So yummy, fresh and good for you. Just spray a tart pan, cook spinach and some onion until soft. Add eggs (I use 2 eggs and 4 egg whites) and pour into pan with veggies, then add some cheese if you want. (Fontina melts great). Then space a few beets on top and bake for about 35 minutes. Yummy!

Enjoy!

Roasted Golden Beets with Horseradish Dip

Golden Beets at the Los Osos Farmers’ Market. Aren’t they beautiful?

I’ve got beet fever! A month ago I visited a good friend in San Luis Obispo. I was never a big beet lover, but when we bought some golden beets at the local farmers market and she cooked them up, I was a convert-big time. They were tender, sweet and so very tasty. I was hooked.

Flash forward to my return to Phoenix. Not the mecca of fresh vegetables in summer that San Luis is…I searched for golden beets. Just the other day-Paydirt! Our local Wholefoods had a beautiful selection and I dug in.

My recipe for roasted beets is partially from an old cookbook on roasting veggies, and partially from what I had in the fridge and I’m not allergic to. It’s that simple. But these were so wonderful, carmelized and yummy, it took every inch of self control not to eat them all in one sitting.

Even if you’re not a beet lover, try them. I promise you will change your mind. (Don’t let the dip fool you, it’s spicy, tangy and a great combo to the sweet, carmelized beets.)

Roasted Beets with Horseradish Dip
6-8 golden beets, scrubbed, peeled and quartered
2 Tbs olive oil
2 Tbs agave syrup
salt/pepper

Horseradish Dip
2 Tbs Veganaise (vegetarian mayo, or you could substitute sour cream or regular mayo)
1 tsp horseradish
1/2 tsp cayenne

1. Preheat oven to 400
2. Peel and quarter beets and place in a large foil square.
3. Mix olive oil, agave and salt/pepper. Pour over beets and mix to cover all. Wrap foil loosely around beets.
4. Place in oven and bake for 1 hour.
5. Test to see if the fork goes in easily. I opened the foil and baked for another 30 minutes to get a beautiful golden carmelization. I’m always surprised at how long beets take to cook.
6. For dip, just mix veganaise, horseradish and cayenne. Serve as a dip with the beets.

These are so sweet and satisfying. And on top of that, they are so good for you. If you can’t find golden beets, by all means use the red ones. Just be careful peeling them since they may stain your hands more than the golden beets. But it’s certainly worth it.

Enjoy!