I love a simple salad with fresh ingredients. I know, beets take forever to cook. A medium size beet can take 30 to 40 minutes to cook but it’s worth the wait since I’ll end up with a nice, healthy and delicious meal. I usually cook both yellow and purple beets but I couldn’t find the yellow ones this time.
I love to combine both to make it colorful for Lucas. I am going through that face right now where I have to make everything fun and interesting for him to eat. I’ve never had that problem before but now I find myself more often playing and making all sorts of faces to get him to eat. I was reading that they go through this but I hope he goes back to normal soon. Sometimes I wish babies came with a manual but I am glad I live in a time where information is available to you with just a click.
Back to the recipe. Because beets take their time to cook, I usually make extra to keep in the fridge.
They make a great side dish when combined with herb couscous, basically I do this same recipe but without the mixed greens and instead of slicing the beets I cube them.
3 medium beets
Sea salt and freshly ground pepper
Extra virgin olive oil
1/4 cup pistachios
Blue cheese (I used gorgonzola dolce)
Bring a pot of water to a boil and add the beets. Cook until they are tender, about 30 to 40 minutes.
Let them cool a little bit and rub off the skins under running water with a soft cloth. The hotter they are, the easier it will be to peel them, but be careful not to burn yourself. Slice the beets into 1/4 inch thick slices. Lightly dress the mixed greens with olive oil, fresh lemon juice, salt and pepper to taste. Arrange the salad by putting mixed greens in the center of a plate, place the sliced beets on top, add the blue cheese, pistachios and drizzle with a little more olive oil and sprinkle some sea salt.