The beet feast continues. Next on the chopping board: salad.
Beets are most excellent when served up cold, particularly when combined with walnuts and dill and tossed in a tangy vinaigrette. Some people like their beets raw. But, surprise! Beets become more nutritious when you steam, microwave or roast them.
For this salad, I prefer my beets cooked, anyway. Roasting is easy. Just wrap your beets in foil and place on a cooking sheet in a 400-degree oven for about 40-60 minutes (just like you would a potato). When cool, you can easily slide off the skin. (If you don’t want your hands to turn pink, use latex-free gloves while doing this.)
Beet, Walnut and Dill Toss
Serves 4 as a side dish
4 beets, roasted, peeled and sliced into 1/4-inch wide strips
1/2 cup walnuts, toasted and broken up
1/4 cup dill, chopped
3/4 cup fresh chèvre, crumbled (optional)
2 tablespoons apple cider vinegar
1 heaping tablespoon dijon mustard
1 large clove garlic, pressed
2 teaspoons maple syrup
1/3 cup olive oil
Salt and pepper to taste
Vinaigrette: Place cider, mustard, garlic and maple syrup in a small bowl or glass jar. Whisk vigorously. Still whisking, slowly add olive oil. Add salt and pepper to taste.
Salad: Place sliced beets, walnuts and dill in bowl. Gently toss with dressing. Add the crumbled chèvre and don’t toss again unless you prefer your goat cheese blushing pink. Serve.