Tuesday, April 19, 2011

Roasted Beet and Tatsoi Salad

This is a very light and healthy salad bursting with flavor and color. It can be served at room temperature or prepared in advance and served slightly chilled. It is very easy to make but the beets take some time to cook.

2 Large Beets
freshly grated sea salt and red pepper
2 T extra virgin olive oil
1 bunch of tatsoi
1 t orange zest
1 T red wine vinegar

1. Preheat oven to 375. Wash beets and roast for an hour.
2. Remove beets from the oven and peel. Cut the beets up into small pieces. Place back on baking sheet and sprinkle with a dash of sea salt, black pepper, and 1 T of olive oil. Stir.
3. Roast beets again for 20 minutes, stirring half way in between. Remove from oven and let cool for a few minutes.

4. Cut tatsoi bunch into three pieces. Steam for 2 minutes and then place in cold water bath to stop the cooking.
5. While beets and tatsoi are cooling, mix remaining T of olive oil, red wine vinegar and orange zest together. Toss vegetables and dressing together.

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