I LOVE BEETS! When I was a child I ate at the cafeteria and in France the cafeteria means they serve you something on a plate, that’s your only option it is usually not good but you still have to eat it or the evil staff who hate their life will try to humiliate you or worse banish you to some back tables. So, the name of the game was to trade! Beets were my bargaining chip! no one else liked them, so I would eat them in exchange for others to eat my ash tray lentils, under cooked broccoli or over cooked peas!
Beets are good for you and a nice easy addition to your salad!
Ingredients:
- Fresh Beets! make as many as you need ( cooked you can keep them in the fridge for 3-4 days)
- Goat cheese
- Arugula or green salad whatever floats your boat!
- Anything you like/want in your salad! Tomatoes, carrots…
- I typically add nuts (pistachio, almond, pumpkin seeds…) sometimes even dry fruits like raisins
- 2 part Olive Oil 1 part vinegar (I like the sweetness of balsamic but Apple cider I hear is better for you!)
- 1/4 tsp mustard
- Condiment: Salt, Pepper, Paprika
Step 1:
Preheat oven at 400ºF. Wrap the Fresh beets individually in aluminum. Stick them in the oven. Let them cook depending on size 30mn (tiny beets – 2 inches) 1hour (super large beets – 4 inches). You can check they are cooked by dipping a knife in the center. if you feel a lot of resistance = not cooked!
Step 2:
Prepare a bowl with cold water. Put some plastic gloves on unless you want your fingers to get a pink hue. Take the Beets out of the oven. While still hot deep them in the bowl and pill the skin with your fingers, it should come right off!
Let the beets cool down. Once cold dice them or slice them, however you prefer your beets or presentation!
Step 3:
in a salad bowl, make the vinaigrette: Mix 2 part olive oil 1 part vinegar (for 2 I typically use 2 spoons oil, 1 spoon vinegar), mustard, pinch of salt, pepper and paprika.
Add the beets, salad, toss it all together, sprinkle some nuts, dry fruits and a little goat cheese… DONE!
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