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Friday, October 14, 2011

Beta Vulgaris

Beets are either adored or loathed.  I fall on the adoring side of the little dirt grown marvels.  I've found that roasting them caramelizes the sugars inherent in them and makes them much more flavorful than boiling or steaming ever could.
Here is a beet and avocado salad recipe that I have adapted.  The colors may remind you of an early 1970's rumpus room, but you'll be blown away by the taste.

Beet and Avocado Salad
Serves 6

1 lb.                 Beets, peeled and cut into chunks
½ each             Red onion, cut into chunks
1 bunch            Thyme
2 TBS              Olive Oil
¾ cup               Pecans
2 TBS              Balsamic, Fig or Any Other Sweet Vinegar
1 each              Avocado, cut into chunks
4 cups              Romaine Lettuce, cut into chunks

Preheat oven to 350°
Mix the beets, onions, thyme and olive oil together in an oven proof roasting pan.  Season with salt and pepper.  Roast in the oven until the beets are soft, approximately 45 minutes.
Place the pecans in an oven proof pan.  When the beets are done roasting turn off the oven and put the pecans in the oven to toast in the residual heat for 10 minutes.
Prepare the salad by making a base of the romaine lettuce.  Top with the pecans, then beets and then the avocado.  Toss the vinegar on top and season with salt and pepper.