Wednesday, June 9, 2010


While it seemed FREEZING COLD here yesterday it is beautiful, breezy and sunny today! So hopefully summer is here..and when summer arrives, the soup pot goes away and the salad recipes emerge.

Now I was never really one for beets until I had an amazing roasted beet salad in Portland Oregon at the Red Star Tavern. They only served it in season and I couldn't wait for summer to show up. Well, living in Portland makes everyone wait for summer to show up!

I like to use a combination of golden yellow and orange beets, but if the original purple are all you can find they are delicious as well. This salad may seem like a lot of steps but it is worth every minute. If you would like to use your favorite vinaigrette instead of the recipe here - go for it - any one will be fabulous.

With the candied walnuts and chunks of goat cheese, this is a more upscale "out to impress" salad. I personally don't like arugula, so I choose a variety of lettuces I like. I like to add a large slice of carrot and cucumber as a nice side garnish. You can add olives as well...lots of possibilities.


3/4 lb assorted beets, cleaned
2 tbl olive oil
2 tbl sherry vinegar

Combine beets with oil and vinegar. Wrap in tin foil and bake for an hour at 425 degrees. Remove from the oven and cool. Turn the oven heat to 350 degrees


1 lb walnuts
1 cup sugar
2 tsp cinnamon
1/4 tsp salt
6 tbl whole milk
1 tsp vanilla

While beets cool, spread walnuts on a baking sheet in a single layer. Roast 8-10 minutes at 350 degrees until they start to brown. Remove from oven. In a medium saucepan combine sugar, cinnamon, salt and milk. Cook over medium-high heat for about 8 minutes until the mixture thickens and softly boils. Remove from heat and add vanilla. Add walnuts and stir to combine. Spread walnuts on waxed paper and spread with a fork so the walnuts are separated. Let cool.

6 tbl olive oil
1 tsp dijon mustard
1/4 cup lemon juice
1 tbl finely chopped tarragon

Mix all ingredients except salt and pepper. Taste and season.

3 oz goat cheese
Variety of mixed greens

When beets cool, peel and cut into wedges. Break goat cheese into small chunks. Place lettuces in a large serving bowl. Add beets, walnuts and cheese. Pour dressing on top and lightly toss. Garnish each plate with carrot and cucmber slice or olives...your choice.

Light, refreshing and so full of flavors!!!


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