Beets and Herbs Salad
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Author Notes: Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters. - amanda
Serves 4 to 6
- 1 1/2 pound baby beets (weighed after trimming)
- 4 tablespoons olive oil
- 2 teaspoons each chopped basil, tarragon, chives and mint
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- Freshly ground black pepper
- Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
- While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go.
- Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)
- Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.
- This recipe is a Community Pick!
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over 1 year ago AnnP
Love!!! It's a good thing my husband doesn't like beets because I would have had to fight him off for the seconds. Thanks!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Forks do work as a handy defense. Glad you liked it!
about 2 years ago thebreukelenlife
My friends and I made these on Sunday for our supper club. Amazing! Happy to say that it converted a few wary beet eaters into possibly enthusiastic beet eaters.
about 2 years ago amanda
Amanda is a co-founder of Food52.
Converting people with food is the best part of cooking.
over 2 years ago gingerroot
I found some lovely Chioggia beets at the farmer's market and included this on my Thanksgiving table last night. It was a wonderful addition. I will be making this again and again. Thanks.
over 2 years ago amanda
Amanda is a co-founder of Food52.
So glad to know!
over 2 years ago msnyc
Amanda, out of curiosity, why do we salt the beets before roasting when they will be peeled later?
over 2 years ago amanda
Amanda is a co-founder of Food52.
The seasoning seems to work its way into the beets.
almost 3 years ago TheWimpyVegetarian
Made this tonight. Loved it!! It's a keeper for me!
almost 3 years ago chez danisse
I'd like to make this today and I'd like to use all of the requisite herbs, but then I'll have 4 bunches of beautiful herbs minus two teaspoons each. We are a household of 2. What to do with all of these herbs... Any suggestions?
over 2 years ago amanda
Amanda is a co-founder of Food52.
Sorry just saw this. You could make a vinaigrette or use the herbs to infuse an oil.
almost 3 years ago dymnyno
I love the simplicity of this...roasted beets with a classic vinaigrette on steroids (actually herbs)
almost 3 years ago athoughtforfood
I couldn't agree more! Roasted beets and goat cheese is overdone. There are so many other things you can do with them! A lovely recipe... you really can't go wrong with these ingredients.