Roasted Beet Salad

It may not be evident from my postings so far, but what I love to cook best are vegetables. To my mind they are the most beautiful, interesting foods to prepare and eat.  This roasted beet salad is one of my most requested recipes.  Whenever it appears on the table, there is never any left over. The delicious combination of beets, Asian pear and almonds comes from a Gourmet recipe.  I simplified and lightened it up a little. If you don't have an Asian pear, try a tart apple or a firm ripe pear.  The taste will still be wonderful.  This dish might pleasantly surprise even those who dislike beets.

1 bunch beets, trimmed

1/4 cup sliced almonds

2 tbl olive oil

1 tablespoon minced shallot

1 tbl. fresh lemon juice

1 1/2 tbl. red wine vinegar

1/4 tsp. sugar

salt to taste

1 large Asian pear

3 cups mesclun salad (optional)

Preheat oven to 425 degrees.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours.  Unwrap beets and cool.

While beets are roasting, toast almonds in toaster oven or dry pan until slightly browned. (Be careful not to burn them.) Remove almonds from heat and set aside.

In a large bowl, stir together olive oil, shallot, lemon juice, vinegar, sugar and salt.  Peel and slice beets and add to dressing, tossing.  

Quarter and core Asian pear, cut into julienne strips and put on top of beets.  Sprinkle with the toasted almonds.  Either serve as is or put the beet salad atop the mesclun mix.

Notes: The salad is especially beautiful if it is made with red, golden yellow and striped chiogga beets.  Look for them at farmers markets during the summer.

The beets can be roasted a day or two in advance.

I usually prepare a green salad and serve it separately from the beet salad.