Baby Beet Salad

Baby beets fresh from the garden.

Roasted Baby Beets and Manderine salad with Gorgonzola.

I needed to thin my beets a bit and I hate wasting anything I pick so I decided to try this recipe I tore out of the May 2013 Cooking Light magazine (page 122). The recipe was for Roasted Baby Beets and Blood Orange Salad with Blue Cheese.

I didn't have any blood oranges and neither did the store so I made due with the fresh manderines we bought today. It turned out great!

I roasted 7 baby beets at 400 degrees for 30 minutes. (Place beets on a square sheet of foil. Drizzle with olive oil and sprinkle with salt. Close up foil and roast.) Prepare as listed in the recipe for a lighter, no oil version.

The rest of the recipe I prepared pretty much to the specifications of the recipe other than I used Gorgonzola instead of a true blue cheese and I used some candied walnuts I already had, instead of the toasted walnuts the recipe called for.

Overall, we loved this salad and will probably make it again. As we are relatively new to eating beets it was great to find a recipe we can use to eat a new ingredient, especially one straight from the garden! All of the lettuce and greens were freshly harvested from my garden as well.

It will be interesting to try this with a blood orange when they are in season again. I hope you enjoy it too.

What are your favorite beet recipes?

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