Friday, March 2, 2012
I found a fun and cute cookbook/ gardening book the other day. If you enjoy growing your own vegetables and then preparing them for your family you may find you enjoy Grow Cook Eat by Willi Galloway. That's where this recipe was found. If you make it make sure you don't have kitchen towels around that you don't want stained. I may just be a messy cook but that beet juice was getting everywhere. Now I think this salad is super yummy but I'm not gonna lie... in my family I'm the only one. Apparently I can't sell my family on beets no matter how pretty they are to cook. If you do like beets then you'll love this salad. The dressing is to die for!
Thanks so much for your generous and sweet comments on my last post! It's been a wonderful week! I hope you have a fabulous weekend with your friends and family!
Oven Roasted Beets with Winter Citrus Vinaigrette
3 large beets, washed and trimmed
1/2 c freshly squeezed blood orange juice (from about 3 med. blood oranges)
1/4 c freshly squeezed grapefruit juice (from about 1 med. grapefruit)
2 T freshly squeezed lemon juice (from about 1 small lemon)
1 T honey
1 T champagne vinegar
6 T extra-virgin olive oil
freshly ground pepper
1 t blood orange zest
1/2 t lemon zest
1 t chopped fresh thyme, for garnish
I added a small amount of gluten free blue cheese. It tastes great with the beets!
Preheat the oven to 400 degrees F. Wrap the beets individually in aluminum foil. Place them seam side up on rimmed baking sheet and roast until fork tender, 45-60 minutes, depending on size of beets. Carefully open the packets, draining off any juice inside. When the beets are cool enough to handle, remove the skins and discard; chop the beets into 1/2 inch chunks.
Combine the blood orange, grapefruit, and lemon juices in a small saucepan. Bring to a boil, reduce the heat, and simmer gently until reduced to 1/4 c. Remove from the heat and whisk in the honey and vinegar. Add the oil in a slow, steady stream, whizzing until emulsified. Season to taste with salt and pepper. Toss the beets with the blood orange and lemon zests and 1/4 c of the vinaigrette; marinate for at least 20 minutes. Garnish with the thyme before serving.