Taste Beets

This is NOT your Grandmother's vegetable!!

For me, the beet was something bought only in jar growing up. And to think of eating it other than pickled was out of the question. I mean what would one actually do with that muddy bulb at the end of those obtrusive greens... Well, I found exactly the answer to that question while dining recently at one of my favorites, Stage Left. You roast it!

This distinctly sweet vegetable has such an earthiness, it pairs so perfectly with the tangy saltiness of the goat cheese. Seriously, I don't think two flavors have gone so well together since peanut butter and chocolate. This dish proves that although the beet's usage dates back to the pyramids, it is anything but old news.


This is my take on Stage Left's Roasted Beet Salad:

2 beets any color
1 tbsp. olive oil
salt & pepper
1 bag pre-washed frisee
1 lemon
1/4 C. olive oil
1/8 tsp Dijon mustard
1/4 C. crumbled or soft goat cheese
1/4 C. toasted pecans

In a large pot place beets whole. Rub with olive oil and salt and pepper to taste. Roast in oven covered at 450 degrees F for 45-50 minutes or until fork tender. Remove from oven and allow to cool completely. Peel beets and slice about 1/4 inch thick. For the vinaigrette, mix juice of one lemon, olive oil, Dijon, and salt & pepper. Whisk vigorously. The Dijon mustard will emulsify the oil and lemon juice together to prevent separation in the vinaigrette. Toss frisee, goat cheese, and vinaigrette together. Top with sliced beets. Enjoy!

Perfect for fall or winter gatherings, or even a date night at home, this salad surely can't be beet!