Discovering the Sweetness of Beets
When I first started working in a restaurant, I was introduced to the concept of “family meal,” where the chefs would prepare a meal for the staff to enjoy together before the dinner service. Every day at 3:00 p.m., I would eagerly anticipate what culinary delight was in store for us. From leftover wagyu meatloaf to sesame noodles, I was always excited to try whatever was on offer.
Overcoming My Beet Aversion
However, things took a turn when winter produce season arrived, and beets became a staple at family meal. As someone who had spent their life avoiding beets, I was less than thrilled. But, surrounded by five-star chefs, I didn’t want to seem unsophisticated, so I reluctantly started eating them. For weeks, I endured beet-based dishes, taking small portions and chewing quickly to avoid drawing attention to myself.
A Game-Changing Beet Salad
One day, everything changed. The chefs served a seemingly ordinary beet salad, but something about the combination of fresh greens, fruit, and creamy chevre struck a chord with me. The sweetness of the beets, paired with the subtle flavors of the other ingredients, completely won me over. I found myself digging through the salad bowl, searching for more beets to savor.
Embracing the Flavor
From that moment on, I developed a newfound appreciation for beets. Whether they were pickled, roasted, or baked into a savory galette, I made sure to take my time and truly enjoy them. The mixture of textures and flavors in each dish delighted my senses, and I realized that sometimes, it’s necessary to push past our initial discomfort to discover something truly remarkable.
Roasted Beet Salad Recipe
The beauty of family meal lies in its flexibility, where any ingredient can be used to create something delicious. My personal favorite pairings for this roasted beet salad include goat cheese, romaine, and a touch of citrus. Feel free to experiment with different ingredients and quantities to make it your own!
Ingredients:
- 2 medium beets (yellow, red, or both)
- 3 ounces chevre
- 10 ounces romaine
- 1 cup citrus fruit (melons, peaches, and plums work well too!), thinly sliced or supreme
- 1/3 cup + 1 tablespoon good quality olive oil
- 2 teaspoons white wine vinegar
- 3 teaspoons fresh lemon juice
- 2 teaspoons shallots, minced
- 1 teaspoon Dijon mustard
- Salt and pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Scrub the beets, dry with a paper towel, and wrap in aluminum foil. Roast for about an hour, checking doneness every 20 minutes or so.
- While the beets are cooling, assemble the salad ingredients in a bowl and give them a few tosses to combine.
- Whisk together olive oil, white wine vinegar, lemon juice, shallots, and mustard. Add salt and pepper to taste.
- Once the beets are cool, unwrap and cut into roughly 1-inch pieces. Toss in a little olive oil and add salt and pepper, if desired.
- Toss everything together and enjoy the culinary magic!
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