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Roasted Beet Salad


    Roasted Beet Salad

    This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.


    6 cups (1.5 L) beets, roasted and diced
    3/4 cup (180 mL) walnuts, toasted
    12 oz (350 mL) port wine vinaigrette (recipe at the bottom)
    6 cups (1.5 L) mixed greens
    3/4 cup (180 mL) goat cheese, crumbled
    Pepper, coarsely ground
    Kosher salt

    Wash whole beets, rub with olive oil, and wrap tightly in aluminum foil. In a 400 F (200 C) oven, roast for 45 minutes for small beets, up to 2 hours for larger beets, until tender throughout. Peel while still hot.

    Toast walnuts for 7 minutes on clean, dry sheet pan at 400 F (200 C).

    Toss beets, greens, walnuts, and cheese with port wine vinaigrette and season to taste with salt and pepper.

    Serves 6.

    Port Wine Vinaigrette

    3/4 cup (180 mL) port wine
    1/2 cup (125 mL) orange juice
    1 cup (250 mL) cider vinegar
    1/4 cup (60 mL) maple syrup
    1 Tbsp (15 mL) minced shallots
    1 tsp (5 mL) salt
    1 Tbsp 15 mL) sugar
    1 1/2 cups (350 mL) extra-virgin olive oil

    Combine all ingredients except olive oil. Let sit for 30 minutes; then slowly whisk in olive oil.

    source: "SOBO's Sophisticated Bohemians", alive #304, February 2008


    Roasted Beet Salad




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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.