Friday, July 29, 2011

Short and Sweet: Carrots and Roasted Beet Salad

Long story short, I just got all my wisdom teeth yanked. I’m finally starting to snap out of the very unpleasant anesthetic aftermath and painkiller fog and am slowly but surely picking my butt up off of the floor, where it has been dragging for the past couple of days.

Whether or not you needed to know all that is debatable, but it does explain why I’m keeping this post to the minimum. Plus, I just heart my descriptive words; and here come the analogies…

As I sit here frustrated from a lack of snacks and/or solid foods with a face like Don Vito Corleone and a taste in my mouth like Hannibal Lecter, I’m thinking pleasant thoughts of sunny Sundays at the farmers’ market and technicolor beets.

Drawn to their vivid descriptions, I could already envision their “golden” and “candy striped” presence on my plate before I even cut into them.


[Raw golden and candy stripe beets]

Inspired by a nicely executed, simple dish that I had at a restaurant, I roasted the beets and combined them with shredded carrots for a really light summer salad that I topped with feta cheese, chives, and a light drizzle of extra virgin olive oil and cherry balsamic vinegar.


[The combination of yellow and candy stripe beets make for a beautiful presentation, even though after roasting the candy stripe beets they kind of bleed into no-stripe light pink--still pretty though! For an even more colorful appearance, I would add red beets too.]
 Salads like this are the best. Easy peasy. The roasting and peeling are the hardest part when it’s hot out; I roasted these babies in a heat wave (granted, it was in the morning…and in the AC), and it was totally worth it for the tasty results that came at dinner.



Roasted Beet and Carrot Salad:
Print
Yield: about 4 appetizer size salads
- 3 bunches of small-medium-sized beets (in an assortment of colors if desired)
- 2-3 medium-sized peeled carrots, peeled into curly strips with a vegetable peeler
- Feta cheese
- Fresh chives, chopped for garnish
- Good quality extra virgin olive oil
- Good quality balsamic vinegar
- Salt and pepper to taste
• Preheat oven to 425 degree Fahrenheit. Cut the tops off of the beets and lay them out on a foil-lined sheet tray. Toss with olive oil, salt and pepper, until all are fully coated.
• Depending on the size of the beets, roast for 45 minutes- 1 hour or more, until they are fully cooked. Remove from the sheet tray and place into a bowl covered with plastic wrap for 10-15 minutes to help loosen the skin. Peel the skin off of the beets and slice thin. (This step can be done a day ahead).
• On a small plate, arrange the beets so that they are slightly overlapping each other. Top with carrots strips, feta cheese and chives. Season with salt and pepper and lightly drizzle the top with olive oil and balsamic vinegar.

6 comments:

Rosemary said...

That is one beautiful salad! Very creative. And I heart your descriptive words, too. (Hope you're feeling better -- been there.)

Karen said...

Ugh...no fun having wisdom teeth pulled! Hope you're feeling better soon!
In the meantime, this salad is gorgeous and sounds tasty...love the vibrant beets. So pretty!

(The word verification this time was "pain"...coincidence?? ha)

5 Star Foodie said...

Very pretty with the two kinds of beets and the carrots on top!

Lazaro Cooks said...

Lovely salad. Great flavors and your presentation is striking.

Hope you feel better soon. The whole wisdom teeth thing sucks.

Be well

Jessica said...

wow the beets are gorgeous! Especially the stripes. such beautiful colors and plating! Sorry top hear about your tooth, at least it's over!

Claudia said...

Just beautiful (and I roast a bit in the a.c. also). They're fresh - I make them for my husband so will note this. I love the looks of beets - I just - well - don't eat them (but cook them). Hoping you are feeling better!