BAKED BEETROOT SALAD

INTRODUCTION

Beetroot has had a terrible press over the years, and not surprisingly so - pickled in malt vinegar it must be one of the most unappetizing vegetable/salad dishes in Western Europe. However, buying beetroot in its uncooked form for this dish or growing a row of beets has much merit especially if you plant the heirloom variety 'Bull's blood' which boasts rich red/purple leaves to brighten the back yard during dreary winter months. This is a very simple, 'sweet' winter salad, ideal when served at room temperature with grilled meats and roasted vegetables - try it with cipolle al forno and patate con rosmarino. 

Before starting consider reading Preparing salads.

INGREDIENTS

6 - 7 small tomedium-sized beetroots
aluminum foil/kitchen paper
best quality Olive Oil
a few squeezes of fresh lemon
fine sea salt
freshly milled pepper

INSTRUCTIONS

Preheat the oven to 180 °Celsius/ 350° Fahrenheit
Taking each raw beet, remove the leaf part, trim the tap root, wash and dry well. Wrap each beet in aluminum foil and place in the pre-heated oven. Leave for 1¾ - 2 hours, turning from time to time.
Alternatively, score each beetroot pole to pole, wrap each in a sheet of clean kitchen paper, place in the microwave oven and cook for 6- 10 minutes (or until tender) under full power.
When cooked, take from the oven/microwave and remove the aluminum foil/kitchen paper. Leave to cool on one side. 
When the rest of the meal is prepared, peel the cooked beets, slice quite thinly and place in a serving bowl. Sprinkle lightly with a couple of teaspoons of oil (best quality), a squeeze or so of fresh lemon, salt and pepper and toss well. Taste for seasoning and if content, remove any excess staining from the bowl with a clean sheet of kitchen paper and serve immediately.

COMMENTS

The beets are best served at room temperature, but once peeled and sliced they cool quickly. Let only about 4 or 5 hours lapse between cooking and eating and do NOT refrigerate at any stage.