I love beets, but I am one of only three people I have ever heard say that. I do not know why, but when I mention beets, the reaction of most people is “Ew.” What is so terrible about beets? They are a pretty color and they are good either pickled or hot with sugar.
When I found this Martha Stewart recipe, I decided I would blog about it. So any of you beet lovers out there – let me hear from you! Let me know I am not alone!
For this recipe, you will need one pound of fresh beets (about three or four medium sized beets), extra virgin olive oil, sherry vinegar, Dijon mustard, sugar, a small bunch of arugula, one bunch of watercress, small head of Boston lettuce, coarse salt and freshly ground black pepper.
To prep for this recipe, you will need to scrub your beets. Remove the tough stems from the arugula and watercress. Wash and allow both to dry. Tear your head of Boston lettuce into bite size pieces then wash and allow it to dry.
Preheat the oven to 450 degrees. Tear off a large piece of aluminum foil. Lay out parchment paper on top of the aluminum foil and place your beets on that. Drizzle the beets with one tablespoon of extra virgin olive oil and season with salt and pepper. Fold the aluminum foil around the beets and place on a baking sheet. Roast the beets in the oven until tender (about one hour). Remove and allow them to cool.
Once cooled, rub the skins off the beets and cut the beets into wedges. Combine 3 tablespoons of extra virgin olive oil, one tablespoon of sherry vinegar, one teaspoon of Dijon mustard, and a pinch of sugar, salt, and pepper in a medium bowl. Add the roasted beets, arugula, watercress, and Boston lettuce. Toss then serve.