Tuesday, August 11, 2009

Roasted Beet Salad

This is one of the best recipes that I've ever invented.
It is really nice to have on a summer evening.
I'm not sure what main course it would pair best with, maybe a white fish fillet, Tilapia?


Roasted beets (1/2 thick pieces)
onion (chopped, big pieces)
garlic (whole or 1/2 cloves)
olive oil
salt & pepper
fresh dill (torn in small pieces)
lime (in wedges)
mild blue cheese (crumbled)


First you have to roast the beets:

-toss them in olive oil and sprinkle generously with salt and pepper.
(more salt can be added after they are roasted)
-chop up some onions and throw in a few garlic cloves.
-roast 'em at 450 for about a 1/2 hour or until they feel tender when you poke a fork in 'em.
-ideally they'll sit for about 20 minutes or so before you start adding the other ingredients. They should be warm, not hot.



Prepare on individual plates so it stays pretty


On a plate:

-lay a pile of the warm roasted beets in the center of the plate
-squeeze a wedge of lime over the beets, scrape out some of the pulp and add that
-sprinkle on a good amount of the fresh dill
-top off with crumbled blue cheese

key factors are enough lime juice and enough salt: experiment!

2 comments:

Kelly said...

yum -- and you forgot to mention serve with a nice red wine.

Papadam said...

Great dishes...the vegetarian challenge is ON !