Here’s a great method for quick-roasting beets so you can make a pretty bed for autumn salad greens. Drizzled with your favorite mustard vinaigrette and sprinkled with chopped walnuts, this salad has it all: lively crunch, earthy sweetness, a pretty appearance, and great vitamins, minerals, and anti-oxidants.
Fancy enough for company but easy enough for every day, this is one beautiful, bountiful salad, with a winning combination of colors, flavors, and textures, just the right nutrition for the colder, longer nights ahead.
Mixed salad greens, washed, spun dry, and torn into pieces, about 1 cup per person
2 roasted beets per person (see directions below)
about 1/8 cup chopped walnuts per person, lightly toasted if desired
Mustard vinaigrette of choice, in desired amount per person
1. On individual salad plates, make a circle of overlapping roasted beet slices.
2. Top with salad greens, walnuts, and a drizzle of dressing.
2 beets per person, well-scrubbed but not peeled
Extra-virgin olive oil
Fresh thyme leaves
1. Preheat oven to 450F.
2. Cut off the tops and root ends of the beets, then slice as thinly as possible (aim for about 1/8-inch). In a medium bowl, toss the beet slices with about 1/2 teaspoon olive oil per beet, then add a sprinkling of chopped fresh thyme and salt to taste.
3. Place beets in a single layer on one or two baking sheets (depending on the number of beets you’re using) and roast in preheated oven for 20 to 25 minutes.
4. Remove from oven and allow to cool slightly.
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).