I almost never prepare beets at home, either cooked or raw. It’s not that I don’t like them, or even that I don’t know how to use them. I can think of lots of ideas, including an amazing Sri Lankan curry that I learned how to make when I lived there briefly in 2005. I really don’t know why I rarely use beets! And yet, when I received two beautiful beets in my delivery box last week (fresh, organic, locally grown produce), I wasn’t quite sure what I’d do with them, so I let them sit in the fridge for six days.
This salad–which is admittedly very simple–evolved gradually last night. I initially thought that I would just roast the beets and we would eat them plain.
I scrubbed the beets and massaged a bit of extra virgin olive oil and Himalayan salt into their skins, then wrapped them (whole) in an aluminum foil packet and cooked them at 375 degrees F for about an hour. I knew they were done when I could stick a fork into them with ease. Then I took them out of the oven, set them aside to cool, and sort of forgot about them.
When I came back into the kitchen a little while later, I decided to peel the beets, dice them into bite-sized pieces, and toss them in some more olive oil along with a delicious peach-infused white balsamic vinegar from our local farmers’ market. They tasted amazing on their own just like this, and they were downright addictive when served on a bed of baby spinach leaves topped with a handful of chopped walnuts (soaked/dehydrated for easier digestion).
This salad was so delicious that I craved it all morning and had to resist the urge to eat it for breakfast. When lunchtime finally rolled around, I finished off the leftovers with glee. It was so easy to make, and this is not really a “recipe” at all, but I decided to share it just as inspiration–and a reminder to myself to eat more beets.
Zander loved the way the beet juice turned everything pink, and I have to admit that the color made me smile, too. 🙂