Sunday, September 19, 2010
I love beets, but, alas, Michael does not. So I made this salad for myself. The beets were roasted for an hour in the oven, in a Pyrex baking dish, covered in foil. No oil or salt. The vinaigrette consisted of 2 t. olive oil, 1 t. vinegar, 1/2 t. sugar, a little salt, pepper, and a tiny dollop of mustard. I tossed the greens in the vinaigrette first, then tossed the yellow beets in the leftover vinaigrette, and finally the red beets. I didn't want the red beets to bleed all over the yellow beets. Then, to make this a meal, I added a small handful of toasted walnuts and a few shavings of parmesan cheese. Lovely, healthy, tasty.