Roasted Baby Beet Salad

(Serves – 6 to 8; Preparation & Cooking time – about 1 ½ hours)

One bunch of baby beets with leaves attached – cut the leaves off and scrub the baby beets

3 tablespoons grapeseed oil – I like the nutty taste, but olive oil can be used too

1 small red onion, very thinly sliced

1 teaspoon fresh crushed garlic

½ teaspoon salt

Dash of pepper

4 tablespoons maple syrup

¾ cup toasted walnuts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Heat oven to 350ºF. Wash the beets, remove the leaves, and scrub. Dry the beets. In a bowl mix the grapeseed oil, garlic, salt pepper and syrup – add the baby beets and make sure they are well coated. Line a baking sheet and place all the contents on the bowl onto it. Roast for 1 hour and then allow to cool (if the beets are big you may need to add time in the oven). While cooling you can toast the walnuts if you have not already done so. Slice the leaves, add the onion, beets and walnuts – toss together with the olive oil and balsamic vinegar. Serve with crusty bread and goat cheese.

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Been thinking of beets for a few days. I bought a bag, scrubbed and roasted them. They are a wonderful addition to a salad, and add an interesting taste to sandwiches – you should try it! As I left the supermarket I noticed a bunch of baby beets – they were cute in contrast to the bag I held. They still had stalks of leaves attached – and so I grabbed a bunch. Have you ever made a salad with beet leaves – they’re yummy. I washed the leaves – saved them in the refrigerator and then roasted the baby beets. The preparation time seems long, but it isn’t a true reflection. After all you can roast the beets and continue doing other things. Here’s the recipe.

#beet #salad