The sweet beet

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This article was published 06/09/2014 (4097 days ago), so information in it may no longer be current.

I like my beets roasted. They are sweeter than boiled or steamed beets, and they peel with ease. They are fantastic in salads, but not all beet salads are created equally. In this one I combine roasted beets with dandelion greens and fried paneer (a fresh cheese used often in Indian cuisine). I roasted the tomatoes with Indian masala (a mixture of Indian spices) for the dressing, and finished off with the crunchy sweetness of candied pecans. Try this salad for any occasion from casual to formal; it’s very easy and great for a crowd too.

 

Roasted beets:

1lb beets without greens, trimmed

olive oil

Preheat oven to 400F

Rub beets in olive oil, then wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and let cool enough to handle. The skin from beets should peel away easily by hand.

Cut beets into medium sized cubes.

 

Masala roasted tomato vinaigrette:

12oz vine ripened tomatoes, halved lengthwise and cored

2 cloves peeled garlic

1 tablespoon extra-virgin olive oil

1 tablespoon  Indian masala spice mix

1 teaspoon kosher salt

Freshly ground pepper, to taste

4 tablespoons sherry or apple cider vinegar

4 tablespoons olive oil

 

Preheat oven to 350F.

Toss tomatoes, garlic, oil, Masala, salt and pepper in a medium bowl. Spread the tomatoes in a baking dish or a sheet pan lined with parchment paper. Bake until the tomatoes are wilted and starting to brown, 1 hour (check every 25 min) . Let cool completely.

Transfer the tomatoes to a blender. Add vinegar, oil and puree.

* can be made ahead of time

 

Fried paneer

1/2 lb paneer cheese, cut into æ-inch cubes

1 and 1/2 tablespoon ghee (Indian clarified butter and is available most supermarkets)

salt and pepper to taste

 

Add ghee to a large nonstick pan on medium heat. Place paneer cubes in the hot ghee fry, just until the bottoms are light golden-brown. Turn with a spatula to brown on the other side. They don’t need to be browned on all sides. Transfer to a plate or a bowl and set aside until needed.

 

Salad mix:

 

4-6 cups dandelion greens

3-4 tablespoons masala roasted tomato vinaigrette

1/4 cup candied pecans

3/4 cup fried paneer cheese

 

In a large bowl, toss dandelion greens with masala roasted tomato vinaigrette, place a small handful in the center of a plate or bowl. Top with roasted beets, fried paneer, and candied pecans, drizzle more dressing if you desire.

 

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