Beets seem to have a bad rep, but roasted correctly as I do it for this recipe they are sweeter than earthy and very kid-friendly. Grown-up–friendly, too, if you ask me.
I often roast a big batch, peel them, and store them in the refrigerator for up to five days. Sometimes I’ll make this salad; other times I’ll simply drizzle slices with my Everyday Vinaigrette or even just olive oil and flaky salt. Even if you do something different with them, keeping beets on hand is an easy way to have a vegetable ready to go the minute you walk in the door.
This is a very versatile salad that goes with nearly every main in this book, from the pizzas and pastas to Beef and Lentil Sloppy Joes. Its best matches are on the previous page.
- Yield: 4 Servings
- 5 to 6 medium-size to large beets, trimmed and rinsed
- 2 oranges
- Salt, to taste
- 4 tablespoons Everyday Vinaigrette, plus more to taste
- Chopped fresh flat-leaf parsley, for garnish (optional)
- Chopped shelled, salted pistachios, for garnish (optional)
- Up to 5 days ahead of time, cook the beets: preheat the oven to 400°F. Pierce the beets all around with a fork and place them in an oven safe dish that’s the right size for them to fit snugly. Roast until fork-tender all the way through, 60 to 90 minutes (the exact cooking time depends on their size). Remove the cooked beets from the oven and allow them to cool completely before using a paring knife to peel them. If making them ahead, store the peeled beets whole, either wrapped individually in aluminum foil or tucked into a sealed container, in the refrigerator.
- When ready to prepare the salad, slice beets into 1⁄2-inch-thick slices. Peel the oranges and cut crosswise into 1⁄2-inch-thick slices, removing any visible seeds. Arrange the beet and orange slices on a serving plate, sprinkle with salt, and drizzle with the dressing. Top with the parsley and pistachios, if using. Serve immediately.