The bright colour and elegant presentation of this beet salad is sure to bring the WOW! factor when served. Definitely a feast for the eyes and palate.
Although roasting beets releases more of their sweet, earthy flavour, store-bought, prepared beets are a time-saving substitute.
Ingredients
- 3 large potatoes, diced
- 7-10 small sweet pickles (cucumbers), chopped
- 3 small carrots, diced
- 2 medium onions, diced
Dressing
- 1 shallot, finely chopped
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Freshly Ground Black Pepper, to taste
You will need a 2 1/2-inch round cookie cutter at least 2 inches high for molding the salad.
Directions
- In a pot filled with water, boil the potatoes and carrots until just tender – do not overcook! You want the veggies to remain firm. Drain and let cool completely.
- Heat oven to 425F. Wash beets and pat dry with a paper towel. Wrap beets in double layers of foil. Place on middle rack in oven and roast until tender; about 1 1/2 hours. Remove from oven and let cool slightly. When cool enough to handle, peel/scrub off skins. Discard skins.
- Dice beets, potatoes, carrots, onions and sweet pickles and place in a large bowl.
- Make the dressing by placing all ingredients in a large, lidded jar and shake thoroughly to mix and emulsify. Pour over vegetables and mix gently until well coated.
- Place cookie cutter in center of a plate. Scoop vegetable mixture into cutter pressing with fingers firmly enough to pack but not so hard as to damage vegetables. Gently lift cutter up off beets and voila! you have a beautiful beet salad presentation. Garnish with a few leaves of rocket mix and thinly sliced red onion, if desired.
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