Staring at the gigantic pile of beets I started considering whether you can freeze beets, because I wouldn’t mind saving a few of them for mid-winter salads or side dishes. I am betting we receive another bag-o-beets before the season is through, so I might try freezing those and report back on the success (or failure) of that project.
For this lot however, I couldn’t resist roasting them up and tossing them in a salad with some baby romaine I had just harvested from the garden. This is an extraordinarily simple salad and one I make almost nightly with whatever I have on hand, feel free to swap vinegars and veggies to suit your tastes.
- 2 large beets, washed and thoroughly dried
- 3 tablespoons olive oil
- 3 cups baby romaine, washed, thoroughly dried, and torn into bite-sized pieces
- 1 small cucumber, peeled, seeded and diced
- 1/4 cup toasted walnuts
- 1 tablespoon orange-muscat vinegar
- Heat oven to 425°F and place beets in an oven-safe dish. Drizzle 1 tablespoon oil over beets and season generously with salt and pepper. Toss to coat beets in oil. Cover with foil and roast until a sharp knife is easily inserted in the beets, about 45 minutes. Carefully remove foil and let cool. When cool enough to handle peel beets by simply rubbing off the skin with your fingers. Cut off ends, cut into quarters, then slice in 1/2-inch thick slices.
- Place beets, romaine, cucumber, and walnuts in a large salad bowl. Drizzle with vinegar, remaining olive oil, and sprinkle with salt and pepper. Toss to combine and add more salt or pepper as needed.
Amount Per Serving: Calories: 0Total Fat: 0g