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Whenever we dine out and there’s beet salad on the menu, rest assured that it will be soon on my plate. I had lunch at Burtons Grill and while this is my go-to salad here, I was disappointed to learn that it is NOT on their lunch menu. I had a craving for this salad. I needed to make it.

I ❤ beets. I’m still trying to convert hubby to being a beet-lover. I’ll settle for beet-liker over beet-snickerer. I’ve got to get to the “root” of his problem with certain root vegetables.

I ❤ watermelon radish. Hubby loves radishes and became a fan of the watermelon variety. Why not roast the two together; another lame attempt at disguising beets. They’ll absorb each others’ coloring and flavors; he wouldn’t know which was beet and which was radish.

From my farmers market I bought watercress, fromage frais (softer than goat cheese), beets, watermelon radish and maple-glazed pecans. All the ingredients you need to make your own version of the $10 salad. I paid more than $10 for all the ingredients, but I can make at least four salads for the price of one.

I made my favorite vinaigrette – a sweet/spicy blend of blood orange evoo and jalapeno white balsamic; both oil and balsamic are from Devo Olive Oil.

Fingers crossed.

Farmers Market Roasted Beet SaladWhat you need:

Salad:

  • 1 bunch watercress, cleaned and trimmed
  • 4 beets, peeled and chopped into 1/2″ chunks
  • 3 watermelon radishes, peeled and chopped into 1/2″ chunks
  • 1/2 c fromage frais
  • 1/2 c maple-glazed pecans
  • 2 tbs Devo Olive Oil Blood Orange EVOO
  • freshly ground sea salt and black pepper, to taste

Dressing:

What you do:

  • Heat oven to 425°.
  • Prepare baking sheet.
  • In lg bowl, toss beets and radish with evoo, salt and pepper.
  • Pour onto sheet in single layer.
  • Roast 25-30 min, until caramelized and easily pierced with fork. (careful not to overcook! You don’t want mushy vegetables)
  • Arrange watercress on individual serving dishes.
  • Top with roasted vegetables.
  • Scoop cheese into 1/2″ balls and dot salad.
  • Garnish with maple-glazed pecans.
  • In sm bowl whisk vinaigrette ingredients.
  • Drizzle with vinaigrette just before serving.
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