I don’t know how this happened but until very recently I had never had a beet. I know, shocking, right? Okay, but really – how have I never tried one? And there is no one in my family who eats them either. My mom never served them when I was growing up and as they are not the most appealing looking item at the market stand I never felt compelled to check them out.
But I did promise to broaden my horizons this season (as well as my palate), and when our farmers market manager suggested this salad I decided to “give beets a chance”.
And I’m happy to report that I was pleasantly surprised. The salad was not only delicious, it looked very pretty on the plate and my whole non-beet-eating family enjoyed it too.
Let me know what you think!
Mesclun Salad with Roasted Baby Beets and Queso Blanco
recipe contributed by Pascale Le Draoulec
Mesclun mix – I used a peppery variety for color as well as flavor
1 lb baby beets – a single variety or an assortment (which would look even prettier, I imagine)
2 T. extra virgin olive oil, plus additional for dressing
4 oz. queso blanco, crumbled*
Salt and pepper
Pre-heat oven to 400.
Place beets on a sheet of tin foil and drizzle with the 2 T. of olive oil. Sprinkle with salt and pepper. Wrap beets in foil to create a packet, crimping the edges to seal. Place on a baking sheet and roast for 30-35 minutes till beets are easily pierced with the tip of a knife. When beets are cool enough to handle, peel and cut into wedges.
Place salad mix on individual plates and top with some of the beets and queso blanco. Drizzle with a little olive oil and some freshly squeezed lemon juice. Finish with salt and pepper to taste.
* we are lucky enough at our little market to have this vendor, who makes some of the most incredible cheeses I’ve ever tasted. Check out their web site!