24 May 2012

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.
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

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That looks delicious Vicki……perfect for the westher that we are having.
…..and, Simone tells me that you were at The Chelsea Flower Show yesterday…..so were we !!!! We probably walked past you and Jeanne at some point !!
Enjoy the beautiful weather Vicki. XXXX

Francesca Muir

Vicki I can’t wait until summer in Australia to try this – am going to make it this weekend! Thank you and I always say: The only thing to remember when preparing beets… don’t wear white… but do drink a glass of white! Cheers Francesca


Tout à fait le genre de cuisine que j’aime…
(est ce que tu vas goûter les bonnes salades des filles du pâtissier place Favier??? j’adore..)
Belle journée


Heather in Arles

Oh my gosh, and wash your hands right away after preparing them too! :O I make a similar salad (that I copied from the Collection Lambert in Avignon) that has a slight twist with the addition of red cabbage and a bit of soy sauce, with parmesan instead of blue–sounds odd but it works! I’ll look forward to giving this a go because any excuse to eat blue cheese is alright by me.


You will love my artful lunch post….which includes beets!
Lovely recipe, thanks for sharing.

Jess Flett

I love Beetroot. Thank you for this…will be sure to give it a go.

Shell Sherree

Thank you for reminding me about roasting beetroots, Vicki ~ I haven’t done that in ages, and even then it was as a warm winter dish. This salad sounds amazing {and simple too ~ even better!} It’s lovely of Wini to share her recipe.


I’m spending a month away this summer and I want to step out of my comfort zone when it comes to cooking. So, I plan to bring new and interesting recipes with me – and this beet salad will be in the mix! I’m looking forward to healthy eating and lots of walking in my favorite city.


My Grandmother always made beets for me from her garden – and I LOVE them now. Thanks for sharing this recipe, I’m looking forward to trying it out.


perhaps the best salad I have ever tasted on a trip to Las Vegas once..this recipe looks incredible!


My husband LOVES beets! Unfortunately as a non beet lover it’s a forgotten legume in my household. But your photo and recipe may change that, it actually looks delicious and easy to prepare… Merci!


Looks and sounds divine Vicki, I’m printing the recipe now. I’m quite obsessed with beets right now, juicing them in the morning and putting them in my salads every day, yum!!


Hi Vicki, It looks yummy. If I’m not mistaken, I think that beets are really healthy–that deep red color!! Have a wonderful day. Mary

Suzanne de Cornelia

LOVE the new look of your site!

This recipe sounds & looks delish! Thank you.

Drove up to Lake Oswego from Carmel (with my cat, Lili who turns out to be a fine little traveler as long as don’t run out of TJ’s Salmon & Rice dinner. Quelle screeching when did over the offered substitute…just once!). Stopped at an chic ‘green’ place in San Francisco for their famous ‘beet’ burger. Soooo good. Hooked on beets. Will enjoy this one!

Leslie Bacon

so strange, I just made a roasted beet salad yesterday — same dressing, but no cheese, slices of pink grapefruit!!!, chives and then garnished with mint. I used yellow and pale red/pinkish beets which looked perfect with the grapefruit…….love the new site, and love all you say.


I have come to appreciate beets, and love them in salads. Thanks for sharing this recipe, the ingredients sound like the perfect combination. Beet greens are also a favorite at my house,lightly steamed with a spritz of lemon. So good and very nutritious!

Shiree Segerstrom

A lovely way to enjoy beets but my absolute favorite is simply roasted beets served with chevre, lots of salt and pepper, Meyer lemon juice and olive oil. Divine. Shiree’


I bought the cookbook last week. I have made 3 recipes so far. All of them have been delicious. Thanks again for the recommendation.


At the Ste. Foy La Grande market, here in the south-west, you can buy oven roasted beets – just making it that much easier and you don’t have to heat up the kitchen on these warm June days. I’m having the neighbours over tonight so I’ll be trying this as a starter.


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