I like beets as much as the next person, but my bi-weekly veggie box forces me to come up with creative ways to incorporate them into my meal plans. Hence, this salad.
A roasted beet salad has been on my list of things to make for some time and it definitely did not disappoint. Beets become candy in the oven and paired with the bitter, fiery radicchio, they are just beautiful together. The silkiness of the sour cream makes it sublime and the hint of basil takes it over the top.
I thoroughly enjoyed eating this salad and so did my mom, for whom I created it.
|Beets, red, small||2 lbs|
|Radicchio, head, large, roughly torn||1|
|Lettuce, bib, heads, roughly torn||2|
|Cucumber, English, sliced on a diagonal and then cut in half||1|
|Basil, bunch, fresh, roughly torn||1|
|Chives, sprigs, finely chopped||4|
|Pumpkin seeds, toasted||1/4 cup|
|Sour cream||1/2 cup|
|Vinegar, apple cider||2 tbsp|
|Olive oil||2 tbsp|
|Garlic, clove, crushed||1/2|
|Basil, leaves, fresh||4 (from your bunch above)|
1. For the beets, preheat oven to 400 degrees. Coat beets with olive oil, salt and black pepper. Roast beets for 45-60 minutes until tender.
2. To toast the pumpkin seeds, over medium heat in a small sautee pan, heat pumpkin seeds stirring often. It only takes 3-4 minutes.
3. For the vinaigrette, combine vinaigrette ingredients with a hand blender.
4. To plate the salad, on each plate, begin with 6 pieces of bib lettuce, 1-2 leaves of radicchio, 1/4 of cucumber, 8 beets, 3 leaves of basil, chives, and 1/4 of the toasted pumpkin seeds. Drizzle with 1/4 of the vinaigrette. Repeat with other 3 plates.