I've mentioned my myriad food fears on HDHH before: Anything that requires yeast, appetizers, pies... The list goes on and on. Roasting beets is just another item that's been languishing in my file of fears for years.
I love, absolutely love, any salad that includes roasted beets. After ordering them at restaurants any number of times, I decided it was time to give it a whirl. Following an exhaustive Google search on the topic, I whacked the stems off a couple beets, wrapped them in foil, and tossed them in a hot-hot-hot oven until they got tender. Did I say "tender"? I mean burnt, stinky, and weird. I'm pretty sure I messed up, and my fear of roasting beets was born.
When the trauma of the initial beet roasting fail had worn off, I decided it was time for another attempt. My pal, Jill, joined me in the kitchen for encouragement and moral support. We peeled those suckers, diced them into pieces, and roasted them until I could spear one with a knife for a taste test. Take two = SUCCESS!
Roasted Beet Salad with Goat Cheese and Walnuts
Adapted from Bon Appetit
4 small beets, peeled and cut into 1/2" cubes
4 tablespoons olive oil, divided
Salt and pepper
2 tablespoons balsamic vinegar
2 tablespoons orange juice
1.5 teaspoons grated orange zest
8 cups mixed greens
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted
Preheat oven to 400 degrees. Spread the beets in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway through, until beets are tender.
Meanwhile, whisk together remaining 3 tablespoons olive oil, vinegar, orange juice, and orange zest. Season to taste with salt and pepper. Drizzle dressing over lettuce. Top with roasted beets, goat cheese, and walnuts.