Summer Plate: Warm Beet Salad

September 27, 2009 at 1:01 pm 8 comments

Beets just pulled

Here is the last of the recipes for my recent late-summer  dinner plate.   Albeit, it is now officially fall.   But I’m a bit slow in posting these days, immersed is many other creative projects.  My mind’s constantly going in twenty different directions, concerned at one moment with arranging flowers for a wedding, at another moment with blending herbal teas from my garden harvests, at another with re-designing the perennial plantings in my front yard,  and at yet another with knitting up some fun and funky wrist warmers.  I’m a woman with too many hobbies, I think. 

Beets lettuce and garlic

But one creative passion is always ticking away in the back of my head.  Recipe development is an interest and skill that’s been honed over these past several years of food blogging.  I now find myself caught up in thought in the middle of my garden while harvesting, deeply considering the merits of roasting versus boiling as well as flavor pairings and contrasting textures.  I know that this entire blog is based on the inspiration of freshly harvested produce for its simple and beautiful preparations, but some days I’m still blown away by how rousingly  handsome handfuls of fresh vegetables are.   Beets are among the most precious jewels in this capacity. 

Warm Beet Salad with Roasted Garlic Dressing

Beets, so rich in vitamins and earthy flavor, are surprisingly versatile in the kitchen.   Tuck them into a popular chocolate cake to sneak them by those that might protest the deliciousness of these roots if you will, but I love them best when they are front and center in a simple salad.    Beets are just coming back into their prime here in autumn, being sweetened by the chilly nights and approaching frost that cause the plant to put all its sugar reserves into its roots in an attempt to survive the cold months ahead.    The beets I used for this salad happen to actually be some of the last I’ve had stored all summer from my spring crop, proof that this vegetable has staying power.    Is it any wonder that I have hundreds more planted in my garden currently to put in the cellar for winter dining delights?

Summer into autumn feast

Warm Beet Salad with Roasted Garlic Dressing is the perfect foray into fall, taking advantage of the rich flavors and warmth of roasting that contrast so pleasingly with the cool and fresh taste of tender lettuce leaves that are also once again at their best in the cooler weather.    You’ll not miss the warm weather or tomatoes when you take a bite of this luscious autumnal recipe. 

Beet Salad

Warm Beet Salad with Roasted Garlic Dressing
A Straight from the Farm Original

4 large beets
1 head of garlic
¼ C. orange champagne vinegar
1 T. orange juice
1 T. honey
1 t. salt
1 t. pepper
½ C. extra virgin olive oil
3 C. fresh young mixed lettuce
1 C. sorrel
4 oz. herbed goat cheese

*Both the beets and the garlic can be roasted ahead and stored in the fridge for up to two days.  The dressing can also be made ahead of time and stored in a sealed jar.  Be sure to warm up the beets again before assembling the salad.

Preheat the oven to 375 F.  Scrub the beets and place in a baking dish along with an inch of water and ¼ t. of coarse salt.  Cover with parchment paper and then foil.  Bake until beets are tender when pierced with a fork, about 45-55 minutes.  Let stand to cool before using your hands to slip off the skins.

When you are roasting the beets, also roast the garlic:  Using a sharp knife, cut the top half inch off the head of garlic.  Set garlic on a sheet of foil and top with a bit of butter and a dash of salt.  Draw up edges of foil and create a sealed pouch to enclose the garlic.  Bake with the beets until garlic is soft when squeezed, about 45 minutes.  Carefully unwrap and let stand to cool.

While the beets and garlic are roasting, gently wash your lettuce and sorrel.  Dry thoroughly and tear any large leaves, particularly the sorrel, into small pieces.  Place in a large serving bowl and set aside. 

In a small bowl or dressing jar, whisk together the vinegar, orange juice, honey, salt, pepper and oil until completely emulsified.  Go ahead and set this aside, just remember that you’ll need to add the garlic yet. 

When the beets are cool enough to handle, but still warm, slice them in half and then into thin wedges.  Scatter over the greens in the serving bowl. 

Take the roasted garlic from its foil package and carefully squeeze out the soft innards onto a cutting board.  Use a sharp knife to chop up the roasted garlic as best you can.    Add to the dressing and whisk well again.  Pour dressing over the salad, gently tossing with your hands or tongs.  Crumble the goat cheese over the top and serve immediately while the beets are still warm.

(serves 6)

About these ads

Entry filed under: Recipes, Salads. Tags: , , , .

Summer Plate: Grilled Corn Coins Peach Berry Turnovers

8 Comments Add your own

  • 1. Scate  |  September 27, 2009 at 2:39 pm

    Beet cake? wow – that would be worth trying. I share the LOVE of beets. So rich with that dark genuine sweetness that cannot be found much earlier in the year. Thanks for sharing!

    Reply
  • 2. tigress  |  September 27, 2009 at 3:01 pm

    i love beets any way at all – front and center is by far the best. and i have to agree with you regarding the beauty and inspiration from veggies pulled directly from the ground or off a plant.

    oh, and the hobbies, i feel ya, never enough time in the day! :)

    Reply
  • 3. Donna Earnshaw  |  September 27, 2009 at 6:34 pm

    Just got some beets from my CSA and am always looking for some new recipes. Beets and goat cheese are always a hit. Lovely photographs. I have been frequenting Willow Creek Orchards as well. Sorry to know that their store is closing. Keep up the recipes!

    Reply
  • 4. Sandy  |  September 27, 2009 at 11:00 pm

    scrumptious beets! made borscht today, but will definitely make the salad soon. thanks!

    Reply
  • 5. Sarah  |  September 29, 2009 at 10:03 am

    This looks absolutely divine! I discovered beats this year and just can’t get enough of them!
    I’m not sure if you’ve heard of them but golden beats are always my favorite treat from the farmers market.

    Keep up the amazing pictures! everything looks delicious.

    Reply
  • 6. oneshotbeyond  |  September 29, 2009 at 3:58 pm

    beautiful photos and I love beet salads!

    Reply
  • 7. Homa  |  September 30, 2009 at 10:24 am

    Ooooh I love beets! I usually buy them pre-cooked in the supermarket but haven’t actually ever cooked one from scratch– any tips or is it really easy? This looks like such a delicious salad and the colours are so pretty. Keep ‘em coming!

    Reply
  • 8. Mara  |  October 2, 2009 at 9:00 am

    hey, great site. i can’t believe i just found it. i love your cooking style!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.

Archives

Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 416 other followers

Favorite Photos

LNF Tags1923

LNF Tags1922 copy

LNF Tags1921

LNF Tags1919

LNF Tags1918

LNF Tags1917

LNF Tags1916

LNF Tags1915

LNF Tags1914

LNF Tags1913

More Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll


Follow

Get every new post delivered to your Inbox.

Join 416 other followers

%d bloggers like this: