By Kathryn Washburn Breighner
Fresh beets are so good. This time of year, the farmers markets have fresh beets and they are so sweet. Last week, I roasted some beets to use in Beet Risotto and I had some leftover beets. They became an amazing beet salad!
Roasting beets is an easy task: wrap cleaned beets in foil, add a couple of whole garlic cloves, some sprigs of thyme, and olive oil and bake at 350 degrees F for about an hour, less if the beets are very fresh.
When they are cooled, peel the beets under running water--this keeps the red color off hands. For this salad, I used:
4 medium beets, roasted, peeled and sliced
1 small red onion, diced
1 T parsley--I used Italian from the garden
To the beets and onion, I added:
2 T olive oil mixed with
1T fresh lemon juice
The salad was chilled for 60 minutes before serving and then topped with crumbled blue cheese. It didn't last long!