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Roasted Beet Salad with Peanut Vinaigrette

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Makes 4 servings 1x

Time about 2 hours, largely unattended

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Ingredients

  • 2 pounds red beets (about 4 large)
  • 3 tablespoons vegetable oil, preferably peanut
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce, or to taste
  • 1/2 cup peanuts, chopped
  • 1/2 cup chopped scallions
  • Black pepper
  • Salt if needed

Instructions

  1. Heat the oven to 400°F. Wash the beets well. While they are still wet, wrap each one in foil and put them on a baking sheet or in a roasting pan. (Alternatively, don’t wrap them but bake them in a covered casserole or roasting pan.) Bake the beets, undisturbed, until a thin-bladed knife pierces all of them with little resistance, 1 to 1 1/2 hours. (They may cook at different rates; remove each one when it is done.)
  2. Meanwhile, whisk together the oils, vinegar, soy sauce, peanuts, and scal- lions in a large bowl; sprinkle with pepper. Once the beets are cool enough to handle, peel off their skins, cut them into wedges or cubes, and combine them with the dressing in the bowl. Taste and adjust the seasoning, adding a little salt if necessary. Serve at room temperature (or refrigerate for up to 4 hours and return to room temperature before serving).

– Recipe from The Food Matters Cookbook

Recipe variations

Roasted Green Bean Salad with Pecan Vinaigrette
Omit the peanuts and dressing ingredients. Use 2 pounds green beans instead of the beets; toss them with 3 tablespoons olive oil and roast at 400°F, stirring once or twice, for 25 minutes. For the dressing, use 2 tablespoons wine or sherry vinegar, 1 tablespoon olive oil, 1/2 cup chopped pecans, and 1 thinly sliced shallot or small red onion.