Crispy Sun Beet and Basil Romaine Salad

Like wine and cheese, the two parts of this salad are delicious in isolation. When you marry the two? Magic.

Thirty-five Minutes; Serves Two to Four

Chapter One: Beets:

1 bunch golden “sun” beets, sliced in half, pole to pole, and then into thin half-rounds, parallel to the equator

2 cloves garlic, minced

Drizzle extra virgin olive oil

Drizzle balsamic vinegar

Salt and fresh ground black pepper to taste

Preheat your oven to 455 degrees.

Meanwhile, on a baking sheet, mix your beets and garlic with the oil and vinegar.

Spread them evenly on the sheet, and give the roots a sprinkle of salt and grinding of pepper.

Now, pop them in the oven and set a timer for 11 minutes. At the tone, please flip your beets. When you are done, you may set the timer for another 11 minutes and move on for more options.

Chapter Two: Dressing:

⅓ cup extra virgin olive oil

2 tbsp balsamic vinegar

1 dime-sized dollop honey

1 tbsp basil, minced

A large pinch of salt and a few grinds of black pepper

In a jar with a tight-fitting lid, combine the remaining ingredients and shake until emulsified. Dip a leaf into the dressing, adjusting salt and pepper as necessary.

Chapter Three: Salad:

1 head red romaine, cut into your ideal salad leaf size

2 tbsp basil, chiffonade (cut into thin, thin strips)

Lay your greens in your serving salad bowl.

When the beet timer goes off, remove the roots from the oven, tasting one just for fun. If you want more crunch, leave them in the oven, checking every minute until they are to your liking.

Dress and toss the salad.

Layer the beets over the leaves, garnish with the chiffonade basil.


Mericos RhodesComment