During the later part of the fall and into the winter, local area beets are readily available. They are very easy to grow and stay crisp in a refrigerator for months. I always love their sparkling colors and crispy taste. This recipe guarantees that beets will be a big hit with you and your family. You can cook the beets ahead of time. If you want to boil the beets, I suggest cooking them in the microwave (10 minutes on high with a microwavable lid and ½ cup of water on the bottom of the container) , otherwise cooking beets takes about one hour. For this recipe the beets can be boiled (one hour – cover with a lid) or even better, roasted for a more complex taste.
INGREDIENTS
5-6 medium size beets
Olive oil
3 hard boiled eggs – sliced or chopped
¼ cup chopped walnuts – optional
1 apple such as Fuji, peeled and chopped (optional)
Lettuce to line the salad bowl – mesclun, Boston or Romaine
DIRECTIONS
Preheat oven to 375 degrees. Wash beets, scrub skins and remove greens (use for stir fry. Place beets in a baking dish, and drizzle olive oil on the beets. Toss the beets to cover all sides with the olive oil. Bake until a knife can easily cut the beets, usually for 45 – 60.
Line a bowl or a platter with salad greens. Slice beets and place on top of greens. Add eggs, walnuts and apples. Pour dressing over salad.