PDF I remember the days when I hated beets. They were cloyingly sweet and mushy, and as far as I knew, they were born in a tin can. But one day I ate a fresh roasted beet and that all changed. The skies opened – or should I say the earth opened? - and I discovered the understated joy of the root vegetable. One stop at the Farmers Market this month and you’ll find beets on almost every table. You can use the whole plant, too. The greens are high in anti-oxidants and saute up just like Swiss Chard or spinach. The simplest way to cook the beet bulb is to roast it in the oven. And a foil-packet roasting technique means no dirty dishes. You just can’t beet it. Ha (sorry).
- 4 large beets
- 1 small young onion, sliced very thinly
- 1 bunch arugula
- 1/2 cup bleu cheese
- 2 lemons
- extra virgin olive oil
- coarse sea salt
- black pepper
Preheat the oven to 375F. Remove the stems and leaves from your beets (reserve for another use, like sauteed beet greens), scrub the beets and pat dry.
Place the beets on a large piece of aluminum foil and drizzle with two tablespoons of olive oil. Wrap them into a tightly sealed but loose-fitting packet. Place the foil-wrapped beets directly on the oven grates and allow to roast for one hour.
Remove the beets from the oven and allow to stand at room temperature until cool enough to handle. Use your hands to firmly rub the skins off of the beets. Remove any stubborn skins with a paring knife. Drizzle the beets with a tablespoon of olive oil. Serve immediately or store in the refrigerator for up to two days.
To assemble the salad, wash and dry the arugula leaves. Gently pull any thick, bitter stems and veins from the arugula, leaving only tender leaves and stems. Arrange the leaves among plates. Dot each plate with two tablespoons of blue cheese. Cut the beets into halves or quarters for larger beets and arrange on the plates with the onions. Dust each salad with one or two strokes of lemon zest from a microplane.
For dressing, squeeze a half of a lemon over each plate, then follow with two tablespoons full of olive oil, an even dusting of coarse sea salt and freshly ground black pepper.
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