Roasted Beet Salad

Milwaukee growers are just settling their gardens, and soon greens and root vegetables will be in abundance. Recently, I have become mildly obsessive with beets and their rich, earthy flavors. To tone down some of the earth-like flavors and add sweetness, try roasting beets in olive oil and honey with a bit of sea salt. This combination is impeccable, and to the weary beet-consumer, this recipe is made for you.

Food sensory experts agree that you must try a food several times over your lifetime to deem that you truly have an aversion. Rich in B vitamins and vitamin A, I love cooking with beets because you can use nearly the entire plant, making them a very resourceful vegetable. Try this recipe – and for a little added creaminess, add a sprinkle of feta!

Roasted Beet Salad (serves: 6-8)

Ingredients:

• 1 bunch of beets (3-4 large) and beet greens, chopped
• ¼ cup honey
• 1 Tbsp olive oil
• ½ tsp pepper
• 1 dash sea salt
• 2 cups spinach, chopped
• 3 ribs celery, chopped
• ½ sweet yellow onion, chopped
• 1 carrot, peeled and ribboned
• Fresh pepper
• Olive oil
• Balsamic vinegar

Directions:

1. Preheat oven to 375°F.
2. Slice off beet stems (greens) and roots. Discard roots and set greens aside. Peel outer layer of beets and discard peels. Chop beets into ½-inch thick pieces.
3. Place beets into a large sheet of foil. Drizzle with olive oil and honey. Sprinkle with pepper and salt. Bring foil together to form a foil package or pocket.
4. Place foil package into the oven, and bake until beets are tender, about 30-40 minutes. Allow to cool when roasted.
5.  Meanwhile, chop beet greens and place into a large bowl.
6. Add spinach, celery, sweet onion, and carrot ribbons.
7. Place roasted beets on top of greens.
8. Garnish with freshly ground pepper.
9. Serve salad with olive oil and balsamic vinegar.