Beets, although they seem impossible, are actually rather easy to prepare. It’s always nice to have a few roasted beets on hand. They are great for salads, or just by themselves, and they can add color to any plate.

For Thanksgiving, we usually start with a soup and salad course, this year we had a Tri-Color Beet Salad with Raspberry Vinaigrette Dressing, Goat Cheese and Pecans.
Roasting Beets

4 Medium sized red beets
4 Medium sized golden beets
4 Medium sized candied beets
Water
Three medium sized pans for roasting, we use glass loaf pans, they seem to work best
Foil
An oven, preheated to 400º, if you have a roast setting, 400º on roast, and if you have a convection oven 375º
Cut the greens off of the top of the beets, and save them for a recipe using beet greens! Rinse the dirt off of the beets, but do not peel them. Put each kind of beet in separate pans, with a half-inch to an inch of water in the bottom. Cover each pan with foil loosely, and leave in oven for 45 minutes to an hour, check with a fork to see if they are tender.
Once they are cooked through, take them out and let them sit until they cool, then with a little cold water on your hands, the skins should easily peel right off.
For the salad, it is easiest to dice the beets separately, and then only put them together when they are on the plate. Unless you do not care about the separation of color, then you may dice them and mix them together.
Beets should last in the refrigerator after being roasted for a couple of weeks, so enjoy!
We served our beets with a leaf or two of butter lettuce, some lettuce from our own garden, and candied pecans/goat cheese on the side.
My parents were kind enough to make our own raspberry vinaigrette dressing from scratch, which can be done ahead of time and stored in a jar. This way it is easy to shake up before serving. We got this very simple recipe from Cooks.com.
Raspberry Vinaigrette Dressing
1 Cup Raspberry Vinegar
1 Cup Olive Oil
1 Cup Vegetable Oil
1 Cup Pure Maple Syrup
1 Tablespoon Dijon Mustard
1 Tablespoon Chopped Fresh Tarragon
1 Teaspoon Salt
The directions say: Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.
Advertisements