Thursday, January 6, 2011
Roasted Beet Salad
Some friends of our made this for a Christmas party, and it knocked my socks off! It was smoky, sweet, tangy and perfect. I found out that it was a Rick Bayless recipe and wanted to try it myself! It is a perfect side dish to any festive mexican dish, and cold leftovers make a yummy snack the next day!
serves 6 as a side dish
1 1/2 -2 pounds of small beets (well scrubbed, both ends trimmed, and quartered)
1 large red onion, sliced 1/4'' thick
1-2 poblano peppers (I roasted both, but ended up only using 1) -optional
2-3 Tbsp worcestershire sauce -optional
1/3 cup olive oil
1 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
2 onces manchego cheese, shaved -optional
Heat the oven to 425 degrees. Whisk together olive oil, worcestershire sauce, s/p in a small bowl. Put beets, onions and peppers into a large bowl and toss with mixture, making sure to coat everything well. Pour onto a rimmed baking sheet and into the oven to roast. Stir every 10 minutes or so, making sure to turn the peppers, to the skin blisters evenly on all sides. This will take about 20 minutes. Remove the peppers and continue roasting for another 20-30 minutes more, stirring every 10 minutes, until the beets are tender. When the peppers are cool enough to handle, peel off the blistered skin, the stems and seeds. Rinse to get off any left behind seeds, then chop them up.
In a wide shallow mixing bowl, combine beets, onion, and poblanos. Drizzle with lime juice and sprinkle with cilantro. Season to taste with s/p. If you are using cheese (which I recommend, but just unfortunately can't eat), take a vegetable peeler and shave it over the salad.