How to Make a Roasted Beet Salad--the French Way

Here’s my easy recipe for Roasted Beet Salad. Enjoy!

If you’re not a fan of beets, try them roasted and you just may change your mind! For this French salad, if you can, seek out beets in a variety of colors—from orange to ruby-red, as pictured above.

About the cheese: Normally, I’m a hard-liner when it comes to using Comté or Gruyère cheeses–I have simply found no domestic equivalents to these imports (our so-called Swiss cheeses simply don’t cut it)!

But when it comes to the blues, American cheese-makers rock. Maytag Blue is a standby, of course, but keep an eye on the up-and-comer Point Reyes Blue from California. Use either, or better yet, a great blue you’ve found from your own region, and you won’t have to splurge for expensive imports when you want a great cheese to crumble over this salad.

Makes 4 servings

Ingredients
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)

1. Preheat oven to 375°F. Trim stems and roots from beets; peel beets. Cut beets into 1-inch pieces and place in a 13×9-inch baking pan. Toss with the olive oil; spread in pan. Sprinkle with salt and pepper. Cover the pan with foil and roast for 20 minutes. Remove foil and roast for 10 to 15 minutes more or until beets are tender. Set aside to cool slightly.

2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.

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11 comments to How to Make a Roasted Beet Salad–the French Way

  • What a great idea to use beets in a salad…now I’m giddy to try it!

  • We made this tonight in addition to steak frites! I almost liked the beets more. 🙂 Thank you for this recipe!

  • Amy G.

    Made this tonight, and it was delicious! I didn’t have any blue cheese on hand, so I used feta. You have the BEST simple, fresh dishes. Thank you for sharing!

    • Wini

      Glad you liked it. And it makes me happy that you substituted what you had on hand for what you did not–that’s “bonne femme” thinking!

  • Nancy S.

    For this recipe, could you roast the beets whole first, then peel and cube? Once the beets are roasted, the skins come off easily with paper toweling. Just wondering if it would be less messy and easier overall.

  • Wini

    I find it easier, personally, to peel and chop beets first. But certainly, you could roast them whole if you wish. Here’s a tried-and-true timing from a trusted William-Sonoma Roasted Beet Salad recipe:
    Preheat oven to 450°F.
    Cut off tops of beets (leaving about 1/2 inch of stem intact). Rinse well and pat dry.
    Enclose beets in a large piece of foil and fold over the top to seal. Make a small slit in the top of the packet and place in a baking pan, folded side up.
    Bake until tender when pierced with the tip of a sharp knife, 50 to 60 minutes for medium beets (depending on size and age of beets). Test for doneness after about 45 minutes. Remove from oven and open the packet partway to let beets cool a little. When cool enough to handle, cut away stem and root; peel.
    –from Simple French Cooking by Chuck Williams.

  • Elizabeth Worden

    With the same thought but a different technique… Since I refuse to cook so that aluminum touches my food, we prepare the fresh beets by cutting off the greens and long tails then put them into a smallish oval Le Creuset pot, ad a very few tablespoons of water, cover and roast for about an hour or until done.

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