French Roasted Beet Salad... Wini Moranville

Wini Moranville, author of The Bonne Femme Cookbook, has kindly shared one of her favourite recipes with me. I think this salad is the perfect spring into summer taste… this salad looks easy to prepare and is fabulous in presentation… Beets are so popular in southern France… I am only now learning to appreciate their delicious ways.

French Roasted Beet Salad

Consider serving this as a first course. And if you don’t think you like beets, try them roasted. You may just change your mind.

Ingredients
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)

1. Preheat oven to 375°F. Trim stems and roots from beets; peel beets. Cut beets into 1-inch pieces and place in a 13×9-inch baking pan. Toss with the olive oil; spread in pan. Sprinkle with salt and pepper. Cover the pan with foil and roast for 20 minutes. Remove foil and roast for 10 to 15 minutes more or until beets are tender. Set aside to cool slightly.

2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.

I mentioned Wini’s book the other day… as a great addition to the ‘French kitchen’… it is available HERE if you missed it…

The only thing to remember when preparing beets… don’t wear white… :) xv

image – wini moranville