Tuesday, February 21, 2012

Roast-a-thon: Roasted Beet and Kale Salad with Agave Mustard Vinaigrette

This one was an experiment. Having never had a cooked beet in my life, I really wasn't sure what to expect. While I'd read they'd be sweeter, I think roasting them also brings out more of the earthy flavor.


Roasted Golden Beets
1 bunch of small beets
Olive oil

Preheat oven to 400 F. Place whole, unpeeled beets on aluminum foil and drizzle with olive oil. Fold foil into a packet. Bake for 50 - 70 minutes, until easily pierced with a fork.


Let cool for 15-20 minutes. Peel the skin off the beets with your hands, or by rubbing skins off with a paper towel.

Slice and serve warm, with salt, pepper, and a drizzle of balsamic vinegar.


The earthy flavor of the beets made me want other earthy flavors (like kale and mustard) combined with something sweet (agave and sweet onions). Or, y'know, whatever was in my fridge. Which happened to be... those things.

Kale and Roasted Beet Salad with Agave Mustard Vinaigrette
Salad:
Kale
Sweet onion
Roasted beet

Dressing:
1 part white balsamic vinegar
2 parts agave syrup
2 parts yellow mustard
salt and pepper to taste

Rinse and tear the kale. Top with thin shaved onions and sliced beets. Wisk the dressing ingredients together with a fork and serve.

How gorgeous is that salad? It was SO delicious!

No comments:

Post a Comment

Post a Comment