Roasted Beet and Herb Salad
Beets to me are the perfect shoulder season ingredient. Although they grow pretty much all year long, or at least due to their good storage capacity are available all year long, they seem more like a winter vegetable than a summer one.
But as summer sun cools and our days shorten, the mystical allure of these blood-red roots takes hold. And since it’s not really Borscht season, but maybe just chilly enough for a warm salad to grace a late-summer’s eve table, I give you this simple, yet delicious salad recipe.
Depending on the size of your beets they may take less or more time in the oven. A wooden skewer or pairing knife will help you determine tenderness.
- 1 1/2 pound baby beets (weighed after trimming)
- 4 Tbsp olive oil
- 2 tsp each chopped basil, tarragon, chives and mint
- 1 tsp Dijon mustard
- 1 Tbsp sherry vinegar
- Freshly ground black pepper
- Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
- While the beets are still warm, peel and slice them into 1/2-inch wedges and place in a large serving bowl. In a small bowl, whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also place all ingredients in a mason jar with a tight fitting lid and shake until emulsified.)
- Pour half the dressing over the beets. Sprinkle in herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.
Don't want to get your hands or cutting board covered in red beet juice? Try using a little oil on hands and surfaces before handling and cutting.