Roasted Beet Salad
Servings 4, Preparation Time 60 minutes
Beets can be eaten raw, pickled, or cooked in various ways. The most popular way is boiling, and this is how we started preparing the vegetable root. Boiling beets is a cooking method we give up years ago because we found a superior way. The best way to cook beets is to bake them until they are tender. Using either your oven or barbecue grilling concentrates its sugars, and a little caramelization of the sugars adds to their natural sweetness.
- 6 large whole beets, washed
- ¼ cup chopped fresh mint leaves
- Optional, salt and black pepper
- Preheat your oven or barbecue to a medium to high heat level, do not exceed 450 degrees Fahrenheit
- Do not peel the beets. Place the whole beets a roasting pan and place them in your oven. You can place the beets directly on the grill if you are using your barbecue and the grill is clean.
- Rotate the beets at intervals in order to cook them evenly. The Beets should be cooked in 30 to 45 minutes. Use a smooth pointed knife to pierce each beet. When the root vegetable is tender to knife will easily pierce the centre.
- Once tender, place the beets on a counter or table to allow them time to cool.
- When the beets have cooled and you can comfortably handle them, peel and chop the beets into bite-size pieces. Place them in a mixing bowl.
- Chop and mix in mint leaves. Transfer to a serving dish.
- Do not add the salt and pepper. Put the shakers on the table and allow people to determine if any is needed.
This simple salad stands out on its own but you may add a small amount of white balsamic vinegar or a sweetened white wine vinegar to your Roasted Beet Salad. When no fresh mint is available we add a little vinegar along with dried mint leaves.
Bulgur Tabbouleh, Couscous Tabbouleh, Spelt Tabbouleh, it is all the same recipe.
The best Tomato Salad is made with fresh summer fruit.
