Bonkers for Beets

I grew up thinking beets were gross. I never even tried them. Something about the unnatural color and weirdness. But, about a year ago, I found out I LOVE beets. Mostly roasted beets. So, every time I go to a restaurant that has a beet salad on the menu, I have to have it!
I had the beet salad at Buchon in Las Vegas. Magical! I had the beet salad for our anniversary at Haven in Houston. Delicious! I make roasted beets regularly in my own home. And most recently, on our traditional dinner out at Ouisie's Table for Christmas (with bestie and her hubby), I had their beet and celery salad. Yum!

So, I am setting out to recreate it at home. Here is my attempt.

Ouisie's Roasted Beet and Celery Salad
1 package of salad greens
1-2 fresh beets, roasted and sliced
2 stalks celery, sliced
1 orange, supremed into segments
 Lemony vinaigrette ( I used Marie's Lemon-Herb)

 To roast your beets, preheat your over to 425 degrees. Then, on a baking sheet, make a foil packet for your beets. I use Kelsey Nixon's technique. She puts a sheet on the bottom, puts the beets down, and then places another foil sheet on top. Then fold the foil together on all 4 sides. Roast them for about 45 minutes to an hour, or until tender.

When they are done, let them cool for a few minutes in their packet. Open it up carefully and let the steam escape.

Then use a paper towel to rub off the skins.

 Slice and cool in the refrigerator until ready to assemble the salad.

Use a vegetable peeler to peel the coarse part of your celery from the back of the stalks. Then slice thinly.

To supreme the orange, use a knife to cut the peel off the outside. Then cut between each membrane to get the orange segments.

Slice your beets into bite-sized pieces.

Assemble all ingredients on a salad plate.

Drizzle with vinaigrette. Add salt and pepper. Done!

We thought this salad was wonderful! I paired it with pasta, but it would be great with most main dishes!





Here's another variation I have made at home: so good!!

Using my mom's technique, I thinly slice a red onion and soak it in balsamic vinegar for a few hours. Add salt too!
Then, when it's time for dinner add your salad greens, sliced roasted beets, and sliced avocado. Top with your onions, but save that vinegar! Whisk together about a tablespoon of the vinegar with about 3 T olive oil. Add salt and pepper. Drizzle over salad. Yummy!!