Karista's Kitchen Sassy Side dishes vegetarian

Winter Roasted Beet Salad

roasted beet salad with gorgonzola and candied walnuts

Winter Roasted Beet Salad

You may be surprised to learn that beets haven’t always topped my favorite veggie list.  It wasn’t until the last few years that I’ve completely embraced this lush red or golden root veggie.  My favorite method of consumption?  Roasted.  Roasting brings out the sweetness in most vegetables but especially root vegetables like carrots, parsnips and beets.

Often I’ll bring home 2 or 3 bunches of local beets, clean them, roast them and store them in the frig.  When I need a quick side or salad, voila!

roasted beet salad with gorgonzola and candied walnuts

This salad is easy to prepare with ingredients that can be prepped in advance.  Not only is it delicious, it looks like art on a platter.  Which makes this the perfect holiday or winter salad.

I’m keeping this post short and sweet today.  Tank hasn’t had his morning run and he’s sitting at my feet staring at me with his “please take me for a walk” look.  And really, who could resist those terrier eyes.

Wishing you all things merry and bright this holiday season!

Loads of Love,

Karista

Winter Roasted Beet Salad

Serves about 6-8

Ingredients

About 6 medium size red or gold beets (or a mixture of both)

1 – 2 shallots, peeled and thinly sliced

1/2 – 1 cup good quality crumbled Gorgonzola cheese (Rogue Creamery and Salemville have nice mid-range rice options that are quite delicious)

1/2 cup chopped candied walnuts (found in most markets, especially during the holidays.  However, I’ve given a quick recipe below)

Good quality Balsamic Vinegar (this is the time to break out the good stuff)

Good quality Olive oil, about 1/4 cup (I used California Olive Ranch Arbosana Extra Virgin Olive oil.  One word, divine!)

Directions

Pre-heat the oven to 350F.  Wash the beets and trim just a bit.  Place in the center of a large piece of aluminum foil and wrap, tenting it a little.  Roast for about 45 minutes or until the beets can be pierced with a fork or knife.  I like my beets slightly undercooked, otherwise the texture tends to be a bit mushy.  So check them at 35 – 40 minutes.  Let the beets cool and then peel off the skins.  This is a colorful and messy job but well worth the effort.  If you are roasting the beets in advance, place the roasted whole beets in a Ziploc bag and pop them in the frig until they are ready to use.

Place the thinly sliced shallots in a small bowl and toss with a drizzle or two of balsamic vinegar.  I love the shallots marinated in the balsamic vinegar. Cuts the harshness of the shallot and adds extra balsamic flavor to the salad.  Let the sliced shallots hang out in the vinegar while you prepare the salad.

Slice the beets, not too thick, and layer them on a platter.  Dust lightly with a little sea salt.

Next, toss the marinated shallots over the beets.  Then sprinkle the beets and shallots with Gorgonzola and garnish with the chopped candied walnuts.  Drizzle with balsamic vinegar and extra virgin olive oil.  Serve immediately.

Option:  During the summer months, I add sliced or coarsely chopped cucumber to the salad for a little fresh, clean, crisp flavor.

Quick candied nuts

1/4 cup sugar

1/2 cup chopped nuts

Pinch of salt

In a heavy bottom pan over medium heat add the sugar.  Let the sugar melt.  Once melted, sprinkle the chopped nuts into the sugar and give it a stir.  Once the nuts look well coated pour them out onto wax paper to cool.  Sprinkle lightly with a pinch of salt.  Break with a knife or by hand.

 

 

 

 

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13 Comments

  • Reply
    Kirsten
    December 13, 2013 at 11:09 am

    Wow, Karista! You’ve really outdone yourself with this one. So beautiful, so healthy, so seasonal!

    • Reply
      bennett
      December 13, 2013 at 11:50 am

      Thank you so much Kirsten! I tried responding to your email you sent me but it keeps getting kicked back. 🙁 Please feel free to post the link to your site. Thank you!!

  • Reply
    Coco in the Kitchen
    December 13, 2013 at 11:21 am

    Delicious!
    I could eat the whole plate for dinner. 🙂

    • Reply
      bennett
      December 13, 2013 at 11:51 am

      I almost did! Lol! Thanks Coco!

  • Reply
    Alyssa (Everyday Maven)
    December 13, 2013 at 9:38 pm

    Beets are not my favorite but when prepared with certain foods, I love them. This is a beet dish that I could devour – so perfect with the candied nuts and Gorgonzola. Yum

    • Reply
      bennett
      December 14, 2013 at 8:33 am

      Alyssa, for the longest time I just didn’t like beets. Prepared them all the time for clients and catering but never at home for my family. Until one day I brought home leftover beet salad. Snacked on it over a few days then decided to make it for the family and what do you know… they loved it. Lol! I agree, the beets taste so much better with the Gorgonzola and candied nuts. Happy Holidays! xo Karista

  • Reply
    yummychunklet
    December 14, 2013 at 6:41 pm

    The color looks amazing.

    • Reply
      bennett
      December 14, 2013 at 10:38 pm

      Thank you! Tastes amazing too:)

  • Reply
    Michele
    December 23, 2013 at 9:52 am

    It’s on my Christmas dinner menu! Thank you!!!

    • Reply
      bennett
      December 24, 2013 at 10:51 pm

      You’re so welcome Michele! Merry Christmas!!

  • Reply
    laurasmess
    December 28, 2013 at 8:28 pm

    I missed this post previously! This salad looks divine Karista! I’ve always loved beets and I’m always on the lookout for more delicious beetroot recipes… the combination with goats cheese is classic but I love your variation with gorgonzola (yum) and candied walnuts! Drooling! Haha… I had a chuckle at your mention of Tank’s persuasive sad eyes too 🙂 Aaron and I have wanted a dog for the past 2 years but we live in a tiny apartment… it’s just big enough for the two of us so I can’t bring myself to coop up a poor little animal in here , it’d go mad! Anyway, this is on my to-make list. Delicious! Thanks lovely xx

    • Reply
      bennett
      December 29, 2013 at 12:14 pm

      Thanks Laura! I love beets and especially in a salad. I do love it with goats cheese but I have to admit the gorgonzola tastes just as divine. And I really love the Italian gorgonzola that’s aged and a little stinky.
      Ah yes, my little buddy Tank. He seriously makes me chuckle at times as well. When my husband and I lived in a tiny apartment we adopted a cat named Fergie. She was so mischevious and probably bored; she used to swat all the candy out of the candy bowl while we were gone. We felt bad for her so we gave her to my In-Laws where she had lots of room to roam. I totally understand! Enjoy the salad. 🙂

  • Reply
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