I’m pretty sure y’all know how much I love beets by now. It’s a serious love affair. An addiction.
For me they absolutely have to be fresh and roasted. If you have only had beets from a can PLEASE PLEASE PLEASE do no judge this wonderful root vegetable from that experience.
Real beets (I’m talking about the kind you buy from the farmer’s market or the produce section of the grocery not the canned vegetable aisle) when roasted are so sweet and delicious.
I made this salad for dinner a few weeks ago and we really loved it. So I took a walk on the wild side and made it again Saturday night for a dinner party. Lisa’s mom and 2 of Lisa’s many sisters were visiting, so we decided to have a meat fest. We threw a bunch of meat on the smoker, invited some friends over, and rearranged the house to accommodate several tables pushed together to enjoy the company of so many friends.
It was a risky move serving such an unappreciated vegetable at a dinner party, but it was a hit. Some of our friends were thrilled to see beets on the table and some had them for the first (and second!) times. So take a walk on the wild side and give beets a chance!
- 2 very large or 4 medium beets, peeled
- 2 tablespoons olive oil
- 2 navel oranges
- 1/8 piece of fennel bub and a few pieces of the fronds for garnish
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 garlic clove, pressed or grated
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- salt and pepper to taste
- Preheat oven to 400
- Drizzle each beet with olive oil and wrap individual aluminum foil packets
- Roast in oven for about an hour, depending on size, shake and flip after first 30 minutes
- Remove from oven, unwrap, cool, dice, and refrigerate until needed
- Combine all dressing ingredients in a Mason jar, shake vigorously, and set aside
- Cut ends off orange, slice down sides to remove peel, split in half, remove center white thing, and cut into halves or thirds
- Using a knife, food processor, or mandolin cut very thin slices of fennel - you don't need much - maybe 1/8 cup of less unless you love it then by all means use as much as you want
- Arrange beets on a plate or bowl, top with oranges, sprinkle the fennel over the top, add as much dressing as desired, and garnish with fennel fronds
- Serve cold or at room temperature
Note: The above recipe is what I made for Chris and me and we had some salad and a lot of dressing leftover. There would totally be enough for 4 as sides. When I made this salad Saturday night, I used the same amount of dressing, 8 medium beets, 4 large navel oranges, and probably about 1/4 cup of fennel. I also added 6 basil leaves to the dressing.