Beet around the Bush

On a normal shopping trip I have a list of things to get, a carefully planned out menu for the week that I’ve spent time figuring out.  However sometimes you’re walking through the market and something looks so good you have to get it.  The other day I happened upon these delicious looking beets at Whole Foods, and I couldn’t resist.

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Beets are super tasty and delicious, and also turn your hands red enough that your significant other, if not aware that you’re playing with beets, will freak out and think you hurt yourself.  And then, after you laugh, you’ll freak out because the red will not wash off your hands easily.

Anyway, the point is, I found some beets and needed to do something with them. Naturally the first person I turn to when it comes to ideas is my beloved Ina Garten. She knows EVERYTHING. Thankfully I got some really good beets so I was already in great shape.

She has a recipe for Balsamic Roasted Beet Salad that is so easy and delicious and satisfying and amazing and…well, you get the idea.

First you wash and cut off the beet tops, but save the greens! You can saute them up just like kale and they’re delicious.  After they’re clean you wrap each one in foil and bake them for an hour.

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While they’re roasting you make the super simple dressing of balsamic vinegar, olive oil, dijon mustard, salt, and pepper.

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When the beets are done, they get peeled, and sliced, and look oh so pretty.

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Toss them with some of the dressing so they absorb the flavors.  When you’re ready to serve, toss some salad greens (Ina, we’re on a first name basis, uses arugula, but I used regular mixed greens), with the dressing, and top with the beets, some goat cheese, and some marcona almonds.

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It’s impossible to resist.  I made enough for four and the two of us devoured the entire salad. It’s easy enough to make for yourself, or impressive enough to serve guests!

Check out the recipe here: Balsamic Roasted Beet Salad

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