- 1 medium beet root
- 1/4 cup walnuts
- 5-6 cherry tomatoes, halved
- 1/8 cup dried cherries
- 3 cups of greens
- 2 tbsp EVOO
- 1 tsp balsamic vinegar
- 1/4 tsp garlic powder
- Sea Salt and Pepper to taste
Ry and I agree on a lot of things, but beets don’t tend to be one of them. He is a beet-maniac. I bet if given the opportunity, he would eat a raw beet, apple-style. Well, maybe not, but you get the idea. The man loves his beets. I’m kinda ehh about beets. I’ll be honest, I used to hate beets when I was young. They were too earthy for me and I didn’t understand the appeal. Now a days with my lunchtime options being limited to the salad bar at work, I find myself migrating more and more to those soft, yet firm deep red root vegetables called beets. They make such an excellent salad topper and pack a nutrient dense punch. The Vinaigrette in this recipe actually disguises the earthy taste of the beets to the point where I think this salad would have been 8-year-old-Katherine approved! And that’s saying something, just ask my mother.
Needless to say, when I saw that beets were coming in our CSA this week I was like, oh yay, I kinda hope there’s only like two of them so I can tell Ry that there’s not enough to make anything. Little did I know that not only does two beets go a long way but we actually got 6 of them. I was forced to find yummy ways other than the typical shredded beets to consume these. See what else I made with my CSA beets.
Color always seems to make a salad taste better and this salad if just filled with color and texture. Deep red beets, bright green greens (I use Romaine because that’s what came in our CSA), crunchy walnuts and tangy, dark balsamic vinegar.
To Steam Beets:
- Cut the green leaves off the beets, leave about 1/2 and inch at the top. You can leave the roots on or cut them off. I cut them off.
- Wash the beets gently with cool water
- Fill the bottom of your steamer with about 2 inches of water and place a single layer of beets in the steamer basket. Bring the water to a roaring boil and cook for about 20 minutes or until the beets are fork tender
- Remove the beets and immediately plunge in a cold water bath to blanch. This will help the beet skin peel
- Once beets have cooled to the touch, remove the skins from the beets.
- In a small bowl, combine EVOO, vinegar, garlic powder, walnuts, sea salt and pepper
- Cube steamed, peeled beets and place in the bowl with the vinaigrette. Toss to coat beets.
- Wash greens and place on a plate with cherries and tomatoes
- Spoon the beet mixture on top and serve immediately
To save time, you can make the beet mixture ahead of time and refrigerate.
This is probably one of my favoriate ways to eat beets and certainly beets the average salad
What’s your favorite way to eats your beets?