But I’m Not a Housewife!

Domestic Bliss, Eventually

Recipe: Beet Salad With Kidney Beans and Romaine Lettuce


Beet Salad1

As promised, here is the recipe for the roasted beet salad that my husband and I ate a couple of times for lunch last week. The beets were based on Mark Bittlman’s recipe, which he shares in a video: Beet Salad With Garlic Walnut Sauce, and in and article:  A Divorce for Beets And Goat Cheese .

Bittman’s Recipe:

Time: 1 hour 20 minutes

2 pounds red beets, about 4 large, trimmed of greens

1/4 cup olive oil

6 cloves garlic, peeled

1/2 cup walnuts

2 tablespoons to 1/4 cup freshly squeezed orange juice

Salt and black pepper to taste

1/4 cup chopped fresh parsley leaves, for garnish.

1. Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)

2. Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.

3. After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

Yield: 4 servings.

Beet Salad 3

I followed his recipe (without using measurments) until I got to the orange juice part – I had unwittingly drank the last of our orange juice that morning, so I used a splash of white wine vinegar, and some of that fig flavored basalmic vinegar that I used for my Wheat Berry Waldorf Salad the other day. I just kept adding olive oil and the two vinegars until it tasted right and there seemed to be enough of it to cover the beets. Next time I’ll add the walnuts last though, because it turned out a lot more nut-buttery than I would have liked. 

Meanwhile, I was also baking sliced whole wheat pitas with olive oil, salt, and garlic powder. These turned out great. They are nice served warm and chewy, or baked until crisp, like the ones you buy at the store.

To assemble the salad, I mixed up a regular vinaigrette in a cup, with a fork (this contains about 2 parts olive oil to 1 part vinegar, in this case white wine vinegar, salt and pepper or cayenne), and tossed it with the chopped romaine lettuce. Then I added a layer each of kidney beans and beet salad. It may sound like a lot of work for a salad, but I kept the beets in a tupperware and we ate it for lunch several times. I must say, I was pretty proud of myself for throwing this together while my husband was napping, and then for having it ready to assemble the next day when he unexpectedly came home for lunch! Go Jess!

Beet Salad


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