Beets are popular again, just in time for fall. If you hated them as a child there’s a good chance it was because they came out of a can. Forget the can; you can grow them, get them at the farmers market and roast them, or buy them precooked, just not in a can. I picked mine up at my local organic farm. The sweetness and crunch of the grapes are a nice compliment, and contrast to the earthy softness of the beets. I also used salad greens from my greenhouse garden.
What You’ll Need
Beets, 2-3, or a package of pre-cooked (they’re so easy to make I recommend fresh)
Grapes, Red or Green, 1 cup
Salad Greens, 5 cups, I used a “Fancy Gourmet” blend
Red Onion, 1/4 of a medium, or 3 tbsp
Balsamic Vinegar, 2 tbsp, very good quality, (incredibly sweet)
Olive Oil, Extra Virgin, 3 tbsp
Sea Salt & Pepper, to taste
How to Prepare
If you’re roasting the beets: Preheat the oven to 400 degrees. Wash and wrap the beets in foil, place on a cooking sheet, and cook for 1 hour, or until fork tender. Remove and let cool.
Wash and slice the grapes in half, chop the red onion fine and place both in a mixing bowl. Wash and coarsely chop the lettuce and arrange in salad bowl. When the beets have cooled, put 1 plastic baggy on each hand, like gloves, and peel the outer layer of the beets off. The thin skin should remove easily. You do this because the beets color everything they touch red. Slice the beets and then chop into 1/2 inch cubes.
Place the beets in the bowl with the grapes and onions, drizzle in the olive oil and vinegar, salt and pepper. Toss, gently arrange over the greens, and serve. Bon Appetit!