I never was a fan of beets. Scratch that … I hated them. Actually, loathed. Tasted like dirt, I always said.
But then I discovered roasted beets. Something about roasting them does away with that dirt taste. Instead it brings out that sweet, slightly mineral, and altogether unique flavor that all you beet lovers out there were talking about. I get it now … well, a little. I don’t think I’m going to jump right into borscht or boiled beets quite yet, but who knows. Maybe roasted beets are a gateway.
Meanwhile, this salad. Oh my. This salad. Well first, of course, it’s gorgeous. You’ve got those deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette, scattered over a medley of crisp spring greens. Top that with a coin of creamy, tangy goat cheese, sprinkle with icy red onions, and suddenly you’ve achieved salad nirvana.More