Roasted Beet Salad with Sherry Wine Vinaigrette is a year round favorite, except for my husband Eric!
Watch our Roasted Beet Salad Video Here:
I’m a huge fan of beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas.
These are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome green and freshness to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.
Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb gets bigger and, fortunately, they are pretty frost resistant making them a year-round staple.
Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.
Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.
To make a complex salad, more than one ingredient, use a peppery lettuce like watercress or arugula, toasted nuts, such as pistachios or walnuts and chunks of warm goat cheese.
- 2 tablespoons olive oil
- 2 tablespoons walnut oil
- 2 tablespoons Sherry wine vinegar
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- pinch of salt
- a couple of twists of the peppermill
- Combine the oils, vinegar, shallot, mustard, salt and pepper in a covered jar. Shake.
- Pour generously over beets and let marinate in the refrigerator at least 4 hours or overnight. Best served at room temperature.