Tuesday, September 4, 2012

roasted beet and avocado salad with meyer lemon marmalade vinaigrette


can you  believe it is already the first week of september?  i am writing this post on labor day, the traditional last day of summer.  students are back in school, college football was played this past weekend...the nfl season starts this week, soon the weather will begin to turn.  so it was not a surprise that this is beet week at food network's summerfest.

i always think of beets as a winter vegetable but, in california, beets are grown year round.  i like them best picked in summer when they are still tiny.  i serve them raw shaved into salads or added to cake batter, boiled, steamed...even cooked on the barbecue.  my favorite way though is roasted and added to salads.  today's recipe is perfect for this time of year as it is substantial enough to serve as a main dish at lunch or light supper; it also works as part of a salad buffet.  tonight i paired the salad with roasted chicken legs.  the meyer lemon marmalade vinaigrette is sweet/tart.  perfect to tame the richness of the avocado and beets.  i brushed some of the leftover vinaigrette on the chicken as it was roasting...really delicious.  enjoy!

roasted beet salad with meyer lemon marmalade vinaigrette
4 medium beets
1 large hass avocado
1/4 of a sweet white onion, sliced
1 tbsp cilantro, chopped
1 tbsp cashews, chopped
coarse grey salt
freshly ground black pepper
meyer lemon vinaigrette (recipe below)

meyer lemon vinaigrette
2 tbsp meyer lemon marmalade**
2 tbsp apple cider vinegar
1 tbsp sweet hot mustard
1/4 cup extra virgin olive oil
pinch sea salt
freshly ground black pepper

for the salad:
roast the beets (instructions here) and allow to cool.  cut into bite sized pieces and mound in the center of a serving platter.  peel and chop the avocado (instructions here).  spread the avocados around the beets.  scatter sliced onions over the top.  sprinkle a pinch of sea salt and one of pepper over the salad. drizzle 2-3 tablespoons of vinaigrette over vegetables.  top with cilantro and cashews.  serve with remaining vinaigrette on the side.  add additional seasonings and/or vinaigrette if desired.

for the vinaigrette:
in a small bowl, whisk together the marmalade, vinegar and mustard.  when mixed, slowly add in the olive oil, whisking continuously.  add a large pinch of salt and pepper.  taste and add additional oil, vinegar and/or salt if desired.  ** if you can't find meyer lemon marmalade (my favorite), any citrus marmalade will work.

other beet recipes you may enjoy:
roasted beet salad with bacon vinaigrette
farmer's market roasted beet soup
roasted beet, fig and orange salad
pink lentils with roasted beets


now it is your turn to participate in summerfest. simply leave your beet tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers: 
Jeanette's Healthy Living: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
What's Gaby Cooking: Beet, Corn and Quinoa Salad
Chez Us: Pickled Beets
From My Corner of Saratoga: Roasted Beet and Goat Cheese Napoleon
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets

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2 comments:

Jeanette said...

I love beet salads - will have to try adding avocado next time, and your vinaigrette sounds incredibly good!

diane padoven said...

thanks jeanette. great minds think alike :)...your beet salad sounds delicious too...