I apologize for the title of this post. I just had to do it.
I’ve never actually bought a beet before. Mostly out of fear of permanently rosy fingertips, or apprehension due to stories of splattered beet juice, stained counters, and pink streaks across foreheads.
I don’t know why I was so afraid of this little guy. No discoloration was caused in the making of this dinner.
warm summer squash and beet salad
- 1 red beet, cut into 1″ pieces
- 1 yellow squash, cut in 1″ pieces
- 1/2 c fennel greens
- 3 c steamed kale
- 1 oz goat cheese
- 1/2 c chickpeas
- chopped Brazil nuts for garnish
Preheat oven to 400. Roast beets for 20 minutes. Add squash; roast 20 more minutes. Toss with fennel greens, goat cheese, and chickpeas. Layer on top of kale; garnish with Brazil nuts.
Here’s a fact: I never peel my vegetables. Sometimes the skin is the best part. This may have been my first at-home beet experience, but my peeler went nowhere near the skin.
I’ve been hard at work on several projects tonight, and this plate was a delightful interlude.
Have you ever cooked a food that intimidated you?