it’s a beet! {roasted beet and goat cheese salad}

0 | February 24, 2010

Don’t go running away from the computer just yet. Beets are good! Trust me! Just wait and you’ll see…

It’s marathon season. Not for me of course, but for my husband. Who is insane. Really. 26.2 miles? That’s the definition of insanity to me. I sometimes think he runs just so he can eat and drink whatever he wants to after a big race. For example after a race this fall in San Antonio he ate two tacos, a massive bowl of tortilla soup, a chicken entre, a cheese enchilada, rice and beans, a basket of chips and washed it down with three margaritas. In contrast he monitors everything he eats pre race. What does this mean for me during marathon season (October – March) gain 5 pounds, loose 5 pounds, gain 5, and loose 5. Whew, I’m glad the season is almost over.

To prep for an upcoming race I usually do a pre-week of healthy low-fat meals and “carb” meals before long training runs and a couple of days before a race. Tomorrow I will be adding on the pasta and breads but for now here is a beautiful salad that is hardy enough to be a meal. Now, don’t be shy of the beet my friends. Just try roasting them and they are sweet and delicious.

it’s a beet! {roasted beet and goat cheese salad} serves 4

  • 2 medium beets, washed and stems removed
  • 4 oz goat cheese
  • 1 bunch of watercress
  • 1/4 cup walnuts

for vinaigrette:

  • 2 Tbs balsamic vinegar
  • 4 Tbs extra virgin olive oil
  • 4 Tbs fresh orange juice (about the juice of 1 orange)
  • salt and freshly ground pepper to taste (about a pinch each)

Preheat oven to 375°.

Wrap beets individually in aluminum foil. Place beets in oven and roast for 45 minutes to an hour or until they can be pierced with a fork. (This can be done a day in advance. Keep in refrigerator until needed.)

While beets are in the oven. Toast the walnuts on medium – low heat in a skillet. Watch carefully so they don’t burn. This should take 5 to 10 minutes. Set aside when done.

This is a good time to make the vinaigrette. Now listen. This is easy and from my point there is no need to ever buy vinaigrette from the store after you’ve mastered this. Ever. Are you ready? Ok, put everything listed above for the vinaigrette in a small Tupperware container, close the lid and shake.  That’s it. To make any vinaigrette just add more olive oil than vinegar, a little salt and pepper and whatever else you desire. There you go. My big secret.

Unwrap and peel using a vegetable peeler. This can also be done by rubbing your hands against the beet until the peel comes off but then you’ll have purple-red hands and that’s just strange. Note: gloves are a good idea!

Slice the beets in rounds.

Place 4 to 5 slices on a plate. Top with crumbled goat cheese, about 1 oz each serving. Then top with a handful of watercress and about a tablespoon of walnuts. Lightly pour  2 tablespoons of vinaigrette over and serve. Enjoy!

If you serve this as a meal and need a light side dish to pair try roasted spaghetti squash with olive oil, lemon, sage and parmesan served cold or warm. You can roast the squash and the beets at the same time. Click the link for a quick spaghetti squash how to from a great food blog, the Tasty Kitchen.

I must leave you with this shot from this morning. She just couldn’t let go of his shirt and I couldn’t blame her.

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