Saturday, March 27, 2010

Beet Salad with Spinach & Red wine vinaigrette

Believe it or not this is the first time that I have cooked or eaten beets! My god, I cant believe that I went this long without eating them! They are yummy and colourful! I loooooove them.

2 servings

4 small beets with the greens
1/2 teaspoon Dijon-style mustard
4 Pieces of raw spinach (fresh)
1 1/2 tablespoons red-wine vinegar
1/4 cup olive oil
handful of red onion

Cut the beet greens from the beets, leaving about 1 inch of the stems attached to the beets, and reserve 16 of the beet leaves. Scrub the beets, wrap them in small groupings tightly in foil and in a baking pan roast them in a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. The beets may be roasted 1 day in advance and kept covered and chilled.
Rinse the reserved beet leaves and spinach, in a steamer for 1 minute, and transfer them with tongs to paper towels to drain.
In a small bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Peel the beets and trim the stem ends flat. Standing each beet on its stem end, cut parallel slices into but not through the beet at 1/4-inch slices. Arrange 4 of the beet leaves on each of 4 plates and arrange the beets on the leaves.

Drizzle the beets with the dressing and sprinkle them with the onion.

Health bonus: Beets are so good for you! They are packed full of iron, vit c, and detoxifing properties that clean out the blood and replace it with good natural sugars and minerals! For more nutritional facts here is a web site that will give you everything that you could possibly want to know.