| Beet Salad with Raspberry Vinaigrette |
Author: Nicole
Ingredients
- 2 pounds red beets (about 6 to 8 medium beets)
- 1 cup (about 4-1/2 ounces) fresh raspberries, washed
- 2 tablespoons raspberry vinegar (see Notes)
- 5 tablespoons mild honey
- ⅓ cup extra virgin olive oil
- Fine sea salt and freshly ground pepper
- ½ pound of spinach
- ½ tablespoon freshly chopped parsley
Instructions
- Preheat the oven to 375°F.
- Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Wrap tightly in parchment paper and then in aluminum foil. Place beets on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender. (See Notes for how to steam beets.)
- When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Beets can be prepared up to two days in advance.
- To prepare dressing, add raspberries, raspberry vinegar and honey to a blender, food processor or Vitamix. Process until smooth. With the motor running, slowly add olive oil and mix until emulsified (creamy).
- Cut the beets into small pieces, about the size of a blueberry (once again, you may want to wear rubber gloves as the juice stains your hands). Place cut beets in a bowl and toss with dressing until well coated. You may not need all of the dressing.
- Refrigerate until ready to serve. Salad can be made 24 hours in advance.
- Just before serving, place spinach (uncooked) on a plate or platter and top with beets and sprinkle with parsley.
Notes
* This is a light dressing so I recommend staying away from a dark balsamic-based raspberry vinegar. But a raspberry vinegar made with white balsamic vinegar would be lovely. If you can’t find raspberry vinegar, you can use a white balsamic or Champagne vinegar.
* You can also steam the beets instead of roasting them. Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Place beets in a steamer basket, fill the bottom of the pot with water and cover. Set over high heat and steam until beets are easily pierced with a knife, about 30 to 40 minutes. Be careful not to overcook as you want them to hold their shape and not be too mushy. Once beets are cool enough to handle, slip off the peels
* You can also steam the beets instead of roasting them. Clean beets and cut off tops and bottoms. You do not need to peel them. Depending on the size of beets, cut them in half or quarters. You want the pieces to be roughly the same size. Place beets in a steamer basket, fill the bottom of the pot with water and cover. Set over high heat and steam until beets are easily pierced with a knife, about 30 to 40 minutes. Be careful not to overcook as you want them to hold their shape and not be too mushy. Once beets are cool enough to handle, slip off the peels
Recipe by Riegl Palate at https://www.rieglpalate.com/beet-salad-with-raspberry-vinaigrette/