When CW was out to visit a few weeks ago, we impulsed shopped at the Ballard Market and came home with some beets. I don't know exactly what we were intending to do with those beets, but buy them we did.

We never really ate beets as a kid, did we? Except for those weird, jarred, pickeled beets that I wouldn't touch. (I guess they could've been quite good, I honestly wouldn't know). At any rate, I had to scour some of my favorite food blogs for inspiration. I thought since cooking with beets had a *huge* resurgence this year, that there would be plenty of options to choose from. And could you believe it? The only recipes I could find about beets were variations on a beet vinaigrette salad. It seems this huge resurgence was in fact a huge resurgence in vinaigrette salads.

So I made a salad.

Why not?




It was my first time working with beets, clearly, so I followed the directions here almost to the T. Its an arugula and red onion salad, tossed with a red wine vinegar/olive oil/lemon juice vinaigrette. The only change that I made was to substitute some feta I had in the refrigerator for the goat cheese (though I think that would be delicious as well). The recipe recommended that you roast the beets whole, tossed in olive oil and wrapped in tin foil, for about an hour before using. They roasted beautifully. I was highly impressed by their color....(yes yes I know its beet juice, but still). I'll probably have nice red fingers for a day or so!