Sunday, April 17, 2011

Moosewood beet salad

I was flipping through the Moosewood low-fat cookbook last night looking for some inspiration.
Here's a surprise, I found inspiration in beets.
This is adapted from the recipe in the book.

4 large shallots, peeled
6 golden beets, ends and leaves trimmed

Wrap the beets and shallots up in foil, and bake in the oven for a little over an hour at 400 degrees.
Take out, let cool.
When cool, rub the skin of the beets so that it falls off. Quarter (or smaller, if needed) the beets and the shallots and put in a large bowl.

Combine:
1 Tbsp. olive oil
1 Tbsp. white balsamic vinegar (or regular balsamic)
1 tsp. salt
1/2 tsp. pepper

Pour the vinaigrette on top of the beet mixture and combine. Refrigerate for a while to let the flavors meld, serve cold or at room temperature.

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