Roasted Beet Salad

An amazing salad with under 10 ingredients. We learn how to roast beets and make the vinaigrette.

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thank you
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welcome back to season Liberty today we
are going to be roasting beets and
constructing a roasted beet salad with a
little bit of Walnut and some goat
cheese it’s gonna be great stick around
foreign
[Music]
so today we are going to be making a
roasted beet salad uh you know until I
was an adult I really didn’t like beets
very much because most of the time
growing up the beets that were served to
me were served on a plate with some sort
of pink fluid that went with them they
were almost always simmered or boiled or
pickled they never really had a lot of
flavor to them and they always had kind
of a gross texture tastes a little like
dirt they really genuinely were
unappetizing but once I really learned
how to prepare beets
I’ll tell you I think they’re amazing
now there’s a possibility that you were
serve them as a child and you’ll taste
them now even as I prepare them and
you’ll say I I still hate them and
that’s just there’s just going to be a
flavor profile that’s just not going to
agree with you that’s a possibility but
I have changed a lot of people’s minds
with this recipe so let’s get started
so the first thing we have to do is we
have to wash these These are going to be
roasting in the oven but what we want to
do is we want to we want to trim them
and we want to wash them so what I’m
going to do is I’m going to take them
over the over to the sink wash them off
now they’re going to have some dirt on
them and some grit and I’m going to try
to get as much of that off as I can I’ll
use a scrub brush and I will try to a
great a great tool for this will be a
like a vegetable brush but you want to
scrub them quite good so that you can
get all the the the grit out of there if
you get all the grit out of there it
makes the cleaning process super easy
later on so I’m going to take these over
and get them washed okay so our beets
have been washed now you’re not going to
get everything off of these and that’s
okay right you don’t you’re not going to
you’re not even trying to get everything
off you’re just trying to get rid of the
loose dirt that these grow in and we’re
gonna we’re gonna do is we’re gonna wind
up trimming two ends of these if they
need it um it this one definitely needs
it so it’s we’re going to nip off one of
these ends here
just take the little little piece of
that end off and then we are going to
nip off this root end okay
and it’s going to look like that inside
we’re going to set these on the side
after they’ve been
after they’ve sort of had that root end
cut off now this one doesn’t necessarily
need it doesn’t have like a big long
tail on it so it’s not necessary to nip
the end of it off I’m just going to cut
here
like so
cutting the root end of the beat off
okay
and basically you want to just like look
where it stops being
uh ragged right you can see that this is
pretty ragged in here you want to cut
right below where it starts being ragged
that’s where all your dirt’s going to be
anyway if there’s any on here left
so you want to cut all that off if you
can now this one also has this piece on
the end here I’m going to get rid of
this because again it’s ragged probably
has some dirt in it and then this here
there’s another piece another root piece
and then this
cut off like so so what we have is
our beets ready to go now I’m going to
encourage you to probably wear gloves
for this you’re going to stay in your
hands if you don’t
um if you’re quick you might not but but
I wouldn’t I wouldn’t chance it uh I
would just try to wear gloves that’s
probably the easiest way to make sure
your hands don’t turn super red so all
this takes to get these beets cooked is
a 350 degree oven
uh that’s 350 convection 375
conventional what I’m going to do is I’m
going to take my beat and set it right
into the center
foreign
foil then I’m going to cut my hand
underneath it right and I’m essentially
going to make a little bowl
out of it okay you see got a little bowl
I’ve made
to that what I’m going to do is I’m
going to pour in
olive oil I’m going to cover it right a
nice good maybe tablespoon and a half
olive oil in there
then I’m going to take kosher salt I’m
going to pour some kosher salt in there
and then I’m going to set it down
and crack some pepper in there
then
I’m going to take my little package here
and I’m going to fold up the top like so
and then just crimp it at the top like
this okay then I’m going to take that
and set that
onto
a sheet pan where it’s going to go in
the oven I’m going to finish all these
up and throw them in the oven
all right my beets are ready to go in
the oven they have been crimped they are
separated out if you have a ton of beets
that you’re making don’t don’t put them
all so close together so they can’t get
enough heat in the oven you want to make
sure that they get surrounded by heat on
all sides you could probably fit about
eight
about this size on one of these sheet
pans more than that just doing an extra
sheet pan these are going to cook for
about I’m going to set my watch for
about 45 minutes to start then we’re
going to test them to test these to
figure out if they’re done we’re going
to find the largest one and so the
largest one is probably one of these two
what I’ll do is I’ll take a paring knife
and I will drive it in as like all the
way down and if I pick it up and it’s
and it’s still attached that means the
beat isn’t completely done it should
slide out once it slides out the Beats
finished and you can pull them out of
the oven but start checking them around
45 minutes but they can cook for as long
as like an hour and 15 minutes depending
okay what does it look like when they’re
not ready okay
still really hard I couldn’t even get it
all the way through right
it doesn’t come off that’s not ready
okay
still needs some time
and these won’t these won’t overcook
right I mean you can clearly overcook
them but if if you’re waiting for the
big one to get done and the small one
kinda is already done already it’s not
going to be damaging it’s not going to
be the worst thing that ever happened
but these still need some time
for this recipe we’re going to need some
walnuts I have some halved walnuts here
now a half is a little too big right
you’re not going to want to have a whole
half a walnut in that you’re going to
put in your mouth this is kind of the
perfect size right this is about a
quarter size of a walnut this is kind of
the perfect size so what I’m going to do
is I’m just going to take and break with
my hand
grab some break them put them in right
so that’ll be I take halves and I crush
them crushed are fine you don’t want to
go too fine on this
um because if you go too fine what
you’re going to have is you’re going to
have walnut dust and that’s not good you
want to have chunks of Walnut so as you
can see
nice chunks of Walnut for my salad here
I’m going to run this into the oven 350.
watch it five minutes check it and then
every minute nuts have a real easy
tendency to just overcook very quickly
so just be careful with them check them
every minute after five minutes all
right
five minutes exactly and you can see
that they are
browned but not black and that’s what
you want I’m going to pull them out of
here so they don’t continue cooking on
this pan but this is going to be really
nice for the salad that roasted flavor
is going to add a lot to it to this
salad we’re also going to have goat
cheese and if your goat cheese is pretty
firm like mine is you can always take a
fork and smash it down into chunks right
if I do this then it kind of crumbles
and you want these crumb what you want
more than anything is crumbles on this
salad you do not want uh to have like a
big old honking piece the the crumblier
it gets the better off you’re going to
be so as you can see it didn’t take much
I I had a nice firm chunk that I just
kind of squashed a little bit with a
fork and it essentially turned into
crumbles which is what I want in the end
while we wait for our beets to finish
cooking we are going to make our
vinaigrette for this dish so to start
out I’m going to add a third of a cup of
balsamic vinegar
and to that a good nice round tablespoon
of
mustard
okay I love using mustard in dressings
uh mustard brings out a lot of it has a
lot of flavor uh and what it really does
is it emulsifies the dressings very
nicely so I like to I like to use
mustard whenever I can I’m also going to
add just a tiny bit you know maybe a
teaspoon or so of maple syrup
the beets are going to have a nice
flavor but this is going to add another
little level of sweetness that’s really
gonna it’s gonna be really nice
especially with the sharpness of the
goat cheese
so
I’m going to add to that one cup of oil
about three quarters of a cup of it is
going to be a neutral oil
I’m using grapeseed oil you can use
whatever you like as a neutral oil I’m
going to add some olive oil to it
but maybe
almost a quarter cup but to that I’m
also going to add some walnut oil
enough to bring it up to a Full Cup
so
you don’t need a ton of this walnut oil
it’s pretty powerful
I’m actually going to Salt and Pepper
this first I want to Salt and Pepper it
so that it’s uh so that the salt has an
opportunity to uh to dissolve in the
vinegar
all right
now
slowly add
my oil
and there is my balsamic vinaigrette now
the good thing is is that the beets
themselves will be a dark color this
will be a nice dark color to go with it
let me give it a taste see if it’s
seasoned properly
yeah that’s great that’s going to be
really wonderful
in this uh and you get a lot of great
flavors in there there’s a little tiny
edge of sweetness and then also that
walnut oil which is really rich so we’re
gonna put this on the side and put it in
the fridge
our beets still have to cook and then
cool it’s a great opportunity to make
your dressing early so your flavors can
mellow a little so we’re gonna go put
this in the fridge and wait for our
beets to finish cooking and then cool
it’s been going for about an hour and
five minutes
yep we’re done okay
these have got to sit on the counter for
about an hour before you even want to
mess with them we’re gonna we’re gonna
do is we’re going to peel them after
we’re done
but you don’t want to do it while it’s
hot so just leave them alone
and if you haven’t invested in gloves
yet you’re going to want to because this
next part you’re going to get your hands
nice and pink if you don’t
all right so we let these sit for a
little while to cool down
and we are going to take them
out
of there
little wrapper here so what I’m going to
do is I’m going to use my knife the side
of my knife and I’m just going to drag
it
across the beat
and as I do the skin
is going to peel right off
if I come across any parts that are hard
I will cut them off
but I’m basically just going to cut
around
the whole beat
just pulling the skin off
and I’m going to work around all these
beats until they’re all completely
skinned
any of the hard Parts I’m just cutting
right off
that’s not going to be edible anyway so
just get rid of it
as you can see it’s just fallen off the
side if you cook them properly
it just Falls right off the side if you
drag your knife across it
if a piece does get through and you miss
it sometimes it’s hard to see that’s
okay because we washed the Beats earlier
so and that’s that’s why that step is
super important
all right so I’ve cleaned the beets
pulled all the piece all the skin off
these beets
and so what we have is
we have the beets
completely cooled ready to go
so we’re going to do is we’re going to
take the beets and we’re going to cut
them into bite-sized pieces pieces that
you’re going to want on the end of your
fork if you’re making a salad right you
don’t want to leave these have these
that’s too much that’s too big
so what I’m going to do is I’m going to
start
by having them
and what I’m going to do is probably cut
them into pieces about this size right
this is about the right size you want on
the end of your fork so I’m going to try
to cut all the beets into something this
size
maybe a little smaller maybe a little
larger
but in the end
I want to make sure that it’s not so big
that you’re trying to you know you’ve
got to cut it with a knife or something
like that you want to be able to put one
of these pieces in your mouth and that’s
always important whenever you’re making
whenever you’re preparing the salad
whenever you’re putting something on a
plate that might not have a knife along
with it you want to make sure that you
put put pieces that can be easily
stabbed with a fork or put on a spoon
and you don’t have something that’s so
big that they can’t contend with it
but cut these however you think it’s
going to look nice on the plate you know
there’s a bunch of ways you can cut it
you could dice them if you wanted like a
big dice would look good
all right so now we want to construct
our salad
I’m going to take about three quarters
of a beet worth of slices here
and so I’m just going to set
about three quarters worth on a plate
maybe one more
that’s about I’m gonna give somebody too
much you don’t want to give somebody way
too much
now I’m going to to that add
a touch of this goat cheese right I want
to add a little goat cheese to it and
then I want to put a little goat cheese
on the side
and then some of this roasted Walnut
on top on the side
allows people to reach over
take what they want
and then
let’s just dress this
Perfect all right let’s give it a shot
I’ll get each component here
toasted Walnut in there with that walnut
oil
and then there’s that sweetness we added
remember we added just a tiny bit of
that maple syrup to this it’s a really
nice sweetness and the beads have so
much flavor there’s so much like Umami
flavor in those beets they’re just
they’re just really mellow and then the
the goat cheese add so much creaminess
to this this is really an outstanding
salad a couple of ingredients all it
takes is time
yeah there’s it’s a great balance
everything really balances while on the
plate
this is a great salad I hope you roast
some beets at home I hope you give them
a try you can put these on the side of
your plate too you know you don’t have
to put them in a salad if you wanted you
know take them when they’re warm
if they if you can get the skins off of
them ahead of time
warm them back up and then you could
just throw a little butter on there some
fresh herbs you know dill or chive put
them on the side of a plate they’re
delicious roasted beets is the way to go
you’re getting that water out of the
Beet and you’re removing any of that off
flavor and it just tastes wonderful so
check it out hope you roast some beets I
hope you like subscribe comment below
let me know what kind of what what
vegetable you didn’t like as a child
that you now like as an adult and be
sure to share this with your friends
I’ll catch you next time season
liberally
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all right