balsamic beet salad
A couple months ago my boss took me out to lunch to one of my favorite spots in Boulder, Dish Gourmet. Serving up delicious gourmet sandwiches and sides (plus they have a chandelier in their main area, what’s not to love?) it’s always a tasty spot, and they have the added appeal of sourcing locally from sustainable farms and use fabulous organic produce.
I usually get the Gobbler sandwich but this salad caught my eye instead. We served something similar when I worked at Lidia’s, but the addition of the balsamic made me drool in anticipation, and I wasn’t disappointed. Tart and sweet and refreshing all at the same time, I loved it. I figured it would be a fantastic side at any picnic or even 4th of July (sadly the corn salad won when I asked my hostess what I should bring).
After attempting it once and getting close but not exact to the flavor, I got in touch with the fine folk at Dish and spoke with Chef Brian there, who helped alter my method (boil them whole first, then peel, chop and roast in a balsamic “bath”) and finally I got the flavor exactly right – even improved with his suggestion of adding caramelized onions.
The method is a bit labor heavy (and messy – for the love of God, whenever handling beets please wear things you do NOT care about!) but it’s the perfect thing to make on a Sunday morning since you can do other things while they boil and then roast. Paired with some fresh green beans and a grilled chicken kabob, this is a fantastic, refreshing side dish for any grilled summer meal.
Beet beauty.
‘Fatal Attraction’ springs to mind…
Rubbing skins off under running water means no stained hands!
The perfect time for a pink cutting board.
Season.
Balsamic bath.
All roasted and absorbed.
Cooling in the window.
Caramelize.
Sunny beets.
Purple and white, tart and tangy.
Light summer din din.
–
Balsamic Beet Salad
Inspired by Dish Gourmet with help from Chef Brian.
Makes 2-3 servings
Ingredients
- 5-6 medium-sized beets (a little larger than a golf ball), greens removed and ends trimmed (Note: The greens are great in salads and on sandwiches – do not throw them away!)
- ¾ cup balsamic vinegar
- salt
- pepper
- ½ yellow (not sweet) onion, sliced
- 1 TBL butter
- Soft goat cheese (optional)
Directions
- Preheat oven to 400° F.
- Bring a large pot of salted water to the boil. Clean the beets really well by scrubbing them under cold running water.
- Toss the beets into the boiling water and cook for about 30 minutes, until semi-tender when pierced with a knife.
- Once tender, remove from the water and wait a few minutes until they are cool enough to handle. Working under running water, rub the beets in between your hands to remove the skins. If the skins are difficult, use the back of a paring knife (the flat, dull side) to gently scrape off the skin.
- Either using gloves or small tongs to handle them, cut the beets into bite-sized pieces and place in a shallow roasting pan. Because of the amount I make, a brownie pan is perfect for this.
- Season well with salt and pepper, and then toss with ½ cup of the balsamic vinegar. Roast in the oven for 15 minutes, tossing halfway through.
- Meanwhile, melt the butter in a skillet over medium heat and add the onion. Cook slowly, letting the onions caramelize and get good color, but don’t let them burn. They should take about as long as the beets take to roast.
- Once done, the beets should be tender with a bit of a bite, and the balsamic should be well absorbed and evaporated. Remove and let cool completely.
- Once everything is cool, chop the onions roughly and toss into a non-staining bowl. Add the beets and pour the remaining ¼ cup balsamic over. Toss, and then taste for seasoning.
- Refrigerate at least 6-7 hours, preferably overnight, so the flavor can really develop and the beets can marinate. When serving, sprinkle some soft goat cheese over the salad for an extra bite, if desired.
