Salade de betteraves- Roasted Beef Salad - -12/29/12
I simply love beet! To me they are the best vegetable and they are loaded with iron and vitamins. Once they are roasted they become so sweet.
Here I served the roasted beet with a simply citrus vinaigrette prepared with fresh squeezed orange juice, a bit of olive oil, wine vinegar, salt and pepper and that's how simply it is dressed up with.
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Actually I found that orange juice goes really well with roasted beet but make sure to marinate the beet at least a few hours ahead so that the flavors can develop to it full potential.
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I served the roasted beef with carotte râpée and celeriac rémoulade. This salad trio is very popular in France and are available in a lot of Bistros.
Make sure to buy your beets with their tops still attached which is an indication of their freshness.
Preparation work..
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Ingredients
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Pre-heat the oven to 375 degrees. Wash the beets and trim the stems, leaving about 1/4 inch attached. Place them on a large piece of aluminum foil and toss with 2 tablespoon of the oil, 2 tablespoons water, 1/2 teaspoons salt, and 1/8 teaspoon pepper |
rub all the ingredients all over the beets. I had to separate them into two packages. |
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Fold the packages and roast for about 1 1/2 hours or until the beets are tender and offering no resistance when pierced with a knife. |
Carefully unwrap the beets and let stand until cool enough to handle. Rub each beet with a paper towel to remove the skin. Cut into quarters, then cut the quarters crosswise into 1/4 inch slices. |
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Season the beets lightly with salt and pepper. Prepare the vinaigrette by combining all the ingredients. |
Pour the vinaigrette over the roasted beets and mix well. |
Put the beets into a bowl cover and refrigerate for a least a few hours or overnight.
I had to kind of beets: dark reed and yellow beets. I separated them because the red beet will bleed in to the yellow beets.
Filed as: Salad/Soup
