Halloween Beets!

Orange beets?  I've never seen the like!  Aren't they gorgeous?  Actually, they are called Golden Beets.  I spotted them at Whole Foods on Sunday morning while browsing in the produce aisles.  Every time I do that I get in trouble.  There's always a new veggie that wants to jump into my cart!  I showed them to my husband who immediately proclaimed:  Halloween Beets!  We had to bring some home, of course!

Slice up a red onion, for even more Halloween color!  And, why do they call it a red onion when anybody with a decent set of eyes can see that it's really purple?

I layered the salad on a beet leave.  It's so pretty - and completely edible, too!

We love this salad!  I shared the recipe here,  but this time I used Montrachet Goat Cheese with Garlic and Herbs for a change of pace.  It was so light and creamy!  I'm going to have to use that cheese again soon!  Isn't it fun to change up a recipe now and then?  It's such an adventure!

Doesn't it look good?  Lately, I find that I prefer dotting salads with a Balsamic vinegar reduction, instead of dousing them with salad dressing.  A little restraint really allows for the flavors to come through.

I toss it with my hands, so as not to break the slices.  Sure, broken pieces would be just as tasty, but where is the art?  The tossed beets, with onions, olive oil, salt and pepper are stored in the refrigerator in a covered dish, then the remaining ingredients are added when I'm ready to serve.

With some chicken roasting in the oven, and the salad ready to serve, we turned our attention to the main event for the night - answering the doorbell!

Autumn Beet Salad

This salad is wonderful.  I promise all those non-beet eaters out there you'll love it!

Here are the ingredients: 

• Roasted beet slices
• Red leaf lettuce
• Romaine Lettuce
• White Onion Rings
• Toasted Walnuts
• Soft, creamy goat cheese
• Your favorite vinaigrette

To roast the beets:

Wash the beets and cut off both ends.  Discard the leaves.  Wrap the beets in aluminum foil and place directly on the rack of a 350° F pre-heated oven.  Bake for 1 hour and 15 minutes.  Remove from the oven and let them cool on the sink for 15 minutes.  Remove aluminum foil and rub off the skin under running water.  Slice into rounds.

Try Feta cheese, or Blue cheese to change it up . . . And pecans instead of walnuts . . .

Try it.  You'll like it!

Roasted Beet Salad

You will become a beet lover, just as I did, when you try this salad! This is Fran's recipe, an old friend who has contributed to my cooking repertoire . . .

Cut the tops and bottoms off the beets . . .

Wrap in aluminum foil and bake for an hour at 350°F . . .

Remove from the oven and let them sit for a bit until they have cooled enough to handle. Unwrap under running water and rub them to peel the skin off; it'll fall off without effort . . .

Slice them in thin rounds. Slice an onion into rings and alternate stacking slices of beets and onions into your serving bowl. Add extra virgin olive oil, vinegar (lately I've been using white balsamic vinegar), salt and pepper.

Optional: Add some crumbled blue cheese and some walnuts . . . Magnifique!

Or . . . make yourself a beet sandwich! I know, it sounds weird, but you've got to try it . . .