Z is lucky to grow up at a time where everyone knows about roasting beets. We never had them as kids! Beets came in cans, and they were slimy and smelly. Of course I hated them. But roasted? Amazing. So after watching Z eat an entire take-out package of Mariano’s beet salad, I figured that I needed to start making it myself. Conveniently, this is a great make-ahead salad and holds up well in the fridge for a few days.
Learn from my experience: If your toddler loves to eat beets, wipe their faces and hands down quickly after eating, or they stay that beautiful purple color for a while. Z can eat her weight in this simple salad, and I serve it regularly so that she doesn’t lose her interest in beets. Instead of peeling the beets before they go into the oven, try this method: Once they are out of the oven, but cool enough to touch, rub the skin off with a paper towel. This salad uses celery leaves, but substitute parsley if needed. The leaves should taste almost sweet, but don’t use them if they have been sitting around a while and develop a bitter taste. Parsley works too.
A quick update and a quick confession: Sometimes I cheat. Not just a little cheat, a HUGE cheat. If I’m feeling lazy, I just open up 2 packages of Love Beets. We buy the giant Costco packs just for salads.
|Roasted Beet Salad|| |
- 5-6 medium sized beets, red and/or golden
- 1 cup chopped celery leaves or parsley
- ½ small onion, sliced thin
- ¼ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper
- Pre-heat oven to 400°
- Cut tops and bottoms off of beets and wrap tightly in tinfoil.
- Bake in the oven for about 1 hour, or until you can easily slide a knife inside.
- Once the beets are cool enough to touch, use paper towels to rub their skins off.
- Cut beets in half and slice thinly.
- While the beets are baking, whisk together olive oil, red wine vinegar, salt and pepper.
- Mix the beets with the dressing, sliced onion and celery leaves.
- Adjust salt and pepper to taste.
- The salad tastes great right away, and even better once it sits for a while.