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Oven Roasted Beet Salad

July 30, 2012
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This is from my “Orgasmic Vegetable” class by Helen Rennie.  Thanks Helen!

Prepare/clean beets:

  • cut off stem end, including some of beet in order to remove all grit at the base of the stems
  • cut off beet tail
  • scrub beet with rough sponge to clean beet and remove little roots
  • if needed, shave away the top rough part of the beet that was above ground

Beets ready to cut into wedges.

** Preheat oven to 425**

Cut Beets:

  • cut beet in half to create flat surface for safer cutting
  • cut beet into wedges, about 4-6 per beet half so that the thick part is about 1/2″

Prep for Baking (aka Oven Roasting):

  • place beets on baking sheet (or in a bowl)
  • coat the surface of the beets in olive oil, salt & pepper
  • then, because the outer edge of the baking pan is hotter than the center, arrange the beets with the thick part of the wedges along the edges of the pan

Beets ready for the oven.

Bake (aka Oven Roast):
Bake at 425 for about 20 minutes – until beet starts to “brown.”  Browning happens where the beet is touching the pan, so turn the beet over to check.  Due to the beet’s dark color you don’t see brown as much as the beet surface starts to look crispy.  When it is crispy, turn the beets over and bake until the second side is “brown” too, which is usually about half the time as the first side (since the tray and beet are already warm).

Beets ready to flip.

Let cool.

Toss with goat or feta cheese and bits of torn fresh basil.  Serve.

Salad with basil & cheese.

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