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Roasted Spring Onion and Beet Salad
From Stones River Market
<p>This delicious combination of sweet and earthy vegetables is inspired by a recipe by the cookbook author Clifford A. Wright. You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.</p>Source: New York Times - Recipes for Health (http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html?ref=nutrition) (Entered by John Erdmann)
Serves: Serves six
Vegetarian!
Ingredients
2 medium size
Spring onions, sliced across the grain
3 TBS
Extra virgin olive oil
1 bunch
beets (about 1 pound), roasted, peeled and sliced
Salt and freshly ground pepper
1 TBS
sherry or red wine vinegar
1/2 tsp
Balsamic vinegar
2-3 TBS
finely chopped parsley or arugula
1 oz
toasted almonds, chopped (2 TBS chopped)
Step by Step Instructions
- Roasting beets: Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. (Later this week, we'll show you how to sauté the greens.) Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins.
- Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.
- Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.
- Advance preparation: The roasted beets keep well for four or five days in the refrigerator. I find that the onions are best soon after they’re roasted; the sweetness fades with time.