This spring-like weather has me thinking about two things: swimsuit season and roasted veggies (which, luckily, go well together.) Roasted beets are one of my favorites and since beets are available year round – I went searching for a great recipe.
Roasting beets brings out their buttery texture and sweetness. One of my favorite beet salads is from Apex at Montage. Their signature roasted baby beet salad has caramelized yogurt, burrata cheese, petite greens and whole grain mustard vinaigrette. It’s colorful and flavor – really, all you need from a salad.
Chef Christian from Apex handed over his recipe for perfect roasted beets that you can make at home and incorporate into salads or as a stand-alone and very satisfying side. You will also be totally prepared when beets are at peak season in June.
Signature Roasted Baby Beet Salad
Ingredients
- 3 1/2 pounds baby beets (assorted colors) or small beets
- 2 shallots, peeled and cut in half
- 6 cloves garlic, peeled
- 4 sprigs fresh thyme
- 1 teaspoon whole coriander
- 1/2 teaspoon fresh cracked pepper
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons sherry vinegar
- 1 quart vegetable stock
Instructions
- Preheat oven to 375 degrees. Cut tops off the beets and trim the root ends. Wash beets thoroughly. Place beets in a 3-quart rectangular roasting pan or baking dish. Add garlic, thyme, shallots, whole coriander and fresh cracked pepper. In a small bowl stir together 4 tablespoons of the olive oil and salt. Drizzle over vegetables in dish and toss lightly to coat. Add sherry and vegetable stock. Cover with foil.
- Roast in the preheated oven for 40 to 45 minutes or until tender. (A knife should easily slide into the beets when they are tender. Uncover and let beets cool in pan, until they are cool enough to handle. If using small beets, remove skins by wrapping beets, one at a time, in a paper towel and gently rubbing the skins off.
- Remove garlic from the dish and finely chop garlic. Discard thyme sprigs. In a small bowl combine chopped garlic, the remaining olive oil, the lemon juice and the 1 tablespoon snipped thyme. Drizzle oil mixture over beets and toss gently to coat.
