I Make Beets, You Like?

I used to be a really picky eater. I loved tomatoes, but I hated tomato sauce. I liked ketchup, but would not let it  touch my hot dog or burger. I did not eat onions and would pick them out of anything, even if my mom pureed them into a pulp. I did not eat mushrooms or salsa or mustard or salmon or shrimp or crab or pretty much anything. I believe I survived on grilled cheese sandwiches for many years.

I used to think beets were gross. I think it had a lot to do with them being described as ‘earthy’. When people say something tasted ‘earthy’ they mean it tastes like dirt. Beets do taste a little like dirt because hey, they grow in the dirt. But if you dress them up fancy like in this salad, they turn into the most freaking delicious vegetable ever. I could eat this salad every single day. Beets+Alex=truluv4ever.

Roasted Beet Salad

8 medium sized beets

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 tsp dijon mustard

1 tsp salt

1/2 tsp pepper

4 cups arugula (I just buy the one in the plastic bin and use the entire thing)

1/2 cup almonds

1 tsp olive oil

1/4 cup fresh goat cheese

Preheat your oven to 400 degrees

Trim the tops and bottoms off the beets. Wrap each one individually in tin foil and place on a baking sheet. Roast for 50 minutes to an hour, or until a sharp knife slides in easily. Set aside to cool slightly.

Meanwhile, mix together the balsamic vinegar, oil, mustard salt and pepper. I do this in  jar and just shake until emulsified. Set aside.

Once the beets are cool enough to handle, peel them with a sharp knife. Do not do this on a wooden cutting board, unless you want it to be a beautiful shade of fuchsia for the foreseeable future. Cut the beets into eighths, or one inch pieces. Pour the vinaigrette over the beets And set aside. The beets will soak up the vinaigrette as they sit. If you’re making this salad ahead of time, now would be the time to throw these in the fridge and forget about them for a while.

Place the arugula on a platter and pour the beets over top. If there’s any extra vinaigrette left behind, reserve it. Crumble the goat cheese over the beets.

In a pan over medium heat, toast the almonds in the olive oil for about 4 minutes, or until the skins just start to darken. Sprinkle with a little salt, if you like. Roughly chop and sprinkle over the beets. Pour reserved vinaigrette over the whole shebang. Gloat about how fancy and healthy you are, eating a beet salad like a grownup.

You can see a picture of this salad on my Instagram because I’m too damn lazy to figure out how to get it over here.