Roasted golden beet salad
I had an epiphany at the Boston Local Food Festival on Saturday. I was standing in line at a farm stand, arms overflowing with vegetables, bright sunshine bathing rows of colorful vegetables in white light, and listening to the jangle of banjos from a Cajun band playing on a nearby stage when I realized: Why can’t buying produce always feel like this?Skip to next paragraph
Subscribe Today to the Monitor
Going to the grocery store, bracing against its uncomfortable chill, wandering aimlessly in aisle after aisle of fabulously packaged goods competing for my attention as Top 40 music wails of love gone wrong – simply fills me with dread.
Would I consider buying kale in that kind of environment? No. Would I consider it in a sunbathed pile while a smiling farmer stands nearby? YES.
Alas, it is simply not possible to have this kind of friendly sun-filled shopping experience daily, or even monthly.
So. We make do.
But back to my moment at the Local Food Festival. I was looking the farmer who grew my vegetables in the eyes ready to pay when I suddenly said, “Beets! I need beets.” This surprised even me, because I don’t generally seek out beets.
“Try the golden beets, they are delicious and sweeter than regular beets,” she said. There was one bunch left. Mine.
“How do I cook them?” I asked.
What she said in response was so beautiful and simple, I have transcribed it below into a real recipe for you. Roasted golden beets – doesn’t that just sound like pieces of warm autumn light?
Roasted golden beet salad
Two golden beets, scrubbed and chopped in 1/2 inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup slivered almonds (or walnuts or pine nuts), toasted
1/4 cup dried cranberries
1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
Red wine vinegar, to taste.
Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender. Turn the oven on to broil. Arrange the beets on a baking sheet and brush with olive oil. Roast beets until just beginning to brown, about 3 to 5 minutes. Remove from oven and season with salt and pepper. Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese. Drizzle with olive oil and red wine vinegar.
Kendra Nordin blogs at Kitchen Report.
The Christian Science Monitor has assembled a diverse group of the best food bloggers out there. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences. To contact us about a blogger, click here.