While I was shopping for dinner last Saturday I came across a big basket of yellow beets. They reminded me of a salad that they prepare at Boon one of the local restaurants in my area. Crista, the owner/chef at Boon has an inspired menu that includes a number of dishes prepared with ingredients fresh from the farms in our area.
I decided to prepare something similar, but change it up a bit and try a new way of roasting the beets.
The resulting salad was absolutely delicious and though a little timely to prepare it is pretty easy and well worth the effort.
Here is what you will need:
- 8-10 medium sized yellow beets
- 1/2 cup of pine nuts, toasted
- A handful of fresh basil
- A small log of chevre
- Extra virgin olive oil
- Rice vinegar (unseasoned)
- Kosher salt and freshly ground black pepper to taste
Preheat your oven to 400 degrees and roast the beets for about 35 minutes. You should be able to slide a knife through the beet. Remove from the oven, let cool and then peel off the skins with a paring knife.
While the beets are cooking turn your oven onto medium. Toast the pine nuts for about 3-5 minutes, stirring constantly. You have to watch them. Once they get a little brown remove immediately.
Cut into bite sized chunks, place onto a cookie sheet and back into the oven for about 15-20 more minutes. This process allows the beets to slightly brown and caramelize a bit. Keep an eye on the beets to ensure that they do not burn.
Remove from the oven and cool. Drizzle with a little bit of the extra virgin olive oil and some rice vinegar. Toss well and then add in the basil, chunks of the chevre and pine nuts. Toss again, taste and then add salt and pepper to your liking.
To really give this salad something special drizzle some honey over the top before serving.
You will love this salad.