Curried Roasted Beet Salad

Curried Roasted Beet Salad
By Becky Poss
Beets have an amazing ability to maintain the integrity of their earthy goodness while soaking up just enough flavor from a good vinaigrette to dazzle a variety of salads.

Servings: For 4 servings, use 4 – 6 roasted beets.

Whisk together
½ cup olive oil
1 clove garlic, finely chopped
1/3 cup balsamic vinegar
2 teaspoons curry powder
1 tablespoon honey
Salt to taste
Add chopped peanuts (optional)

Add sliced roasted beets and let them marinate for at least ½ hour. Serve at room temperature alone, or on greens with a little more of the marinade. Toss freshly chopped chives or green onions on top. Scatter some chopped peanuts to complement the curry theme if you like.

Variations on this salad:
Add sprinkled goat cheese, feta, or blue cheese. Each of these cheeses complement beets in a different and delightful way. Replace curry powder in dressing with 2 teaspoons fresh herbs – rosemary and chives are great, so is tarragon. Use lemon juice in place of vinegar. Candied pecans or toasted walnuts love mingling with beets on a bed of greens with your favorite vinaigrette. Grate peeled raw carrots and add them to the marinade along with the beets. Roast peeled carrots (tossed in olive oil and salt) in the oven for 10 minutes while you roast the beets. Add them to the beets in the salad.

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