Beet the heat!

My beets are just starting to come up in the garden and not ready to harvest, but fortunately there are plenty of beets on the farmstands. I like red and golden beets and will usually roast them as a side vegetable or toss with balsamic glaze and feta cheese. Beet caprese salad with mozzarella is another favourite. Beets are not a delicate flavour, so they pair well with walnut oil and vinegar, I am partial to sherry vinegar, but I know it’s hard to find so red or white wine vinegar will do as well as cider if that is what you prefer. A good walnut or hazelnut oil is a must to have in my opinion, but remember to keep it in the fridge as nut oils go rancid quickly. You can roast the beets whole and then peel and cut them, but I find that takes too long. Ideally I will roast the beets as a side for dinner and then make the salad for dinner the next day with leftovers. Of course you can boil the beets or use pickled beets from a jar. However you prepare them, this is the time of year to do it.

Roasted beet salad with goat’s cheese and walnut vinaigrette
1 lb. beets, peeled and cut into wedges

2 tablespoons olive oil

1 or 2 sprigs fresh rosemary

Kosher salt and freshly ground black pepper

1 small shallot, minced

3 tablespoons sherry or red wine vinegar

1 teaspoon dijon mustard

1/3 cup walnut oil

4 generous cups spinach and arugula

3/4 cup goat’s cheese, crumbled

3/4 cup toasted walnuts, coarsely chopped

Preheat oven to 400°F. Combine in a bowl; beets,oil,and rosemary. Season with salt and pepper and toss to mix well. Spread beet mixture on a baking sheet and roast in oven until beets are tender and slightly caramelized, about 20 to 30 minutes. Whisk together in a bowl; shallot,vinegar, and mustard. Whisk in oil and season with salt and pepper. Transfer beets to a bowl and toss with two tablespoons of dressing. In another bowl toss spinach and arugula with remaining dressing. Divide salad on four plates, divide beets on top of greens. Top with cheese and walnuts. Grind some fresh black pepper on salads.

Makes 4 servings.