Warm Beet Salad with Citrus Viniagrette

Beets look like jewels, taste like sweet earth, and even turn your pee hot pink. In other words, they are the perfect food.  I’m always a little taken aback upon learning  someone hates beets. When I meet these curious creatures, I ask whether they’ve ever had fresh ones rather than those limp crinkle cut discs from sad salad bars.

I have happily converted a few beet-ophobes into lovers and I feel like there is a magic formula for these folks.

Sweet beets + acidic vinaigrettes = love.

I will eat beets any which way: boiled, braised, raw, pickled, fried, plain, or sauced, but the king of cooking method for beets has to be roasted. It is simple and when they caramelize in the oven, the real magic happens.

I had this simple salad for lunch… twice this week. It is vegan, gluten free, and paleo. If you omit the nuts, it’s extremely allergen-friendly. You can also eat these roasted beets warm or cold which makes it a great dish for holiday entertaining. Prepare the beets and shallots up to three days before and just make the dressing and the tangerine suprèmes when you are ready to serve. So simple, elegant, and delectable, you just may convert a beet hater into a beet lover.

Warm Beet Salad with Citrus Viniagrette

I like to use small beets for this recipe, but if you only have larger  beets, cut them into 1 inch chunks before roasting. This recipe is easily scaled up for a crowd,  and the dressing is enough for about two pounds of beets. If you only do one pound (about 8-10 small beets) save the dressing for salads or as an amazing drizzle on fish, chicken, or roasted sweet potatoes!

  • 1 lb beets, peeled and greens removed (save these for salad or stock)
  • 1 shallot, peeled trimmed and lobes separated (you can use onions if you like)
  • 4 sprigs of thyme + more for garnish (optional)
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon fine grain sea salt
  • suprèmes of one tangerine (method)
  • 2 tablespoons chopped walnut
  • preheat oven to 425º and line a baking sheet with parchment paper
  • place the beets, thyme, and shallot on the prepared baking sheet. drizzle olive oil over and carefully coat beets and shallot- avoiding getting hot pink beet juice on the shallots.
  • roast until fork tender (45-55) minutes turning once after about 30 minutes.
  • cool for at least 10 minutes before dressing
  • juice and zest from ½ meyer lemon
  • juice and zest from ½ tangerine
  • 1 tablespoon dark honey (for vegan option, use maple syrup, agave, or yacon syrup)
  • 2 tablespoons extra virgin olive oil
  • 1 heavy pinch of sea salt
  • 1/8 teaspoon black pepper
  • whisk together lemon juice, tangerine juice, honey, and zests until combined, drizzle in olive oil, then add salt and pepper whisking all the while.

To serve, plate beets with shallots. Top with supremes of tangerine and sprinkle with walnuts. Drizzle with vinaigrette and place thyme sprigs (if using) around the plate.

Daily Gratitude:
Cuddles with my love in the morning
The feeling I get when he walks through the door at night
Aretha Franklin

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{ 5 comments… read them below or add one }

Carrie November 15, 2013 at 2:45 AM

This looks so amazing! I love beets and have been craving a beet salad. I’m definitely going to have to try this.


josefinetm November 15, 2013 at 11:19 PM

Looks lovely! I just love beets. And they are amazing around this time of the year. Definitely gonna make this.


The Tomato Tart November 19, 2013 at 7:25 AM

Thank you so much Josefine. I hope you enjoy the beets. We certainly love them this time of year, as well.


Renee November 20, 2013 at 6:00 PM

This looks so tasty! I absolutely love beets- especially roasted which just brings out their caramelized sweetness. I will have to make this!


Ilke November 21, 2013 at 3:40 PM

I am eating it right now and it is delicious! Thank you!


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