This recipe was submitted by CSA member, Alison. She wrote, “I wanted to let you know that we’ve been enjoying your delicious beets in this very good LCBO recipe. I was thinking others might enjoy it too. It calls for mixed colours of beets but is equally good with just red beets. I replace the walnut and chive oil with olive oil.”
The greens and herbs in this recipe can be easily substituted to suit your preferences or what you have on hand; for instance, instead of mint, garnish with cilantro, dill, or parsley.
Roasted Beet Salad with Goat Cheese
- 2 lbs beets, preferably golden or mixed colour (1 kg, about 4 large or 8 small)
- 2 tbsp olive oil 25 mL
- 2 tbsp water 25 mL
- 2 tbsp sherry vinegar 25 mL
- 1 tbsp walnut oil 15 mL
- 2 tbsp extra virgin olive oil 25 mL
- Salt and freshly ground pepper
- ⅓ cup chopped shallots 75 mL
- 3 tbsp chopped mint 45 mL
- ½ cup walnut pieces 125 mL
- 4 oz goat cheese 125 g
- 2 cups baby arugula
- 2 tbsp chive oil 25 mL; or other fresh herb oil, see TIP
Preheat oven to 400°F (200°C).
Place beets in a baking dish with olive oil and water. Cover tightly and bake for 40 minutes to 1 hour, depending on size. Beets should be crisp-tender, not soft. Slip skins off beets and coarsely grate. If using a mixture of beets, keep colours separate.
Combine sherry vinegar, walnut oil and olive oil and season with salt and pepper. Drizzle dressing over beets and toss to combine. Stir in shallots, mint (or other herbs) and walnut pieces and sprinkle with goat cheese.
Combine beet mixture (if using) just before serving. Divide arugula between 4 salad plates, top each with a pile of beet salad and dot chive oil (or other herb oil) around the plates.
Serves 4. TIP: To make chive oil combine ½ cup (125 mL) chives with ½ cup (125 mL) oil and 2 tbsp (25 mL) chopped green onion tops. Bring to simmer on stove. Let sit for 2 hours, then strain. The oil should be a bright green colour. Other herbs to use include: rosemary, sage, oregano, basil, or thyme.