I was reading one of my cookbooks (this is started to be a recurring theme, isn’t it?) and came across a recipe for Roasted Beet Salad that I thought looked really good. So I decided to make it along with the Moroccan Lamb Soup I was going to try on Sunday.
Who would have thought that beets would be so hard to find?
We looked at the three grocery stores in the town as well as the big box store—no beets! I was surprised—not that beets are probably a huge seller, and I suppose they’re not really in season (but what is, right now?), but usually there are a few here and there—mostly hidden in the organic produce section.
No such luck.
So, I thought, why not use canned beets? I knew the salad would probably taste better with fresh, roasted beets, but I love beets, even out of a can, and I figured it was better to use canned beets than to skip it all together. So I bought canned beets.
The salad is basically beets, orange segments, and red onion, with a dressing of orange juice, balsamic vinegar, orange zest, and oil (plus salt and pepper, of course). I had the salad ready hours before supper time, so I didn’t add the oil to the dressing right away, figuring it might separate. The recipe said to serve the salad at room temperature, so I figured I’d just let the beets, oranges, and onions sit together and dress it right when we were ready to eat.
Well, it was really good—very tasty, even with the canned beets. Fairly onion-y (which I don’t mind). But I opted not to take a photo of it, because, after sitting together in a bowl all afternoon, the salad ingredients were all stained beet-red.
So, I admit it—the photo above is just one I pilfered off the internet. I thought it looked similar to mine–just take out the nuts and those sprout-y looking things. Next time I make it (and I will make it again, using fresh, roasted beets) I won’t toss the whole thing together until it’s time to serve it.