When I mention that beets are included in a recipe, I fully expect to get a cringe in reply. It seems that beets are a vegetable that nearly everyone loves to hate. I think the main culprits behind beets’ bad reputation are childhood memories of the vinegary, acidic taste of beets that emerged from a can and household rules that demanded a clean plate. If this is your history with beets then it might be time to give beets another chance.

Beets that are fresh from the garden are tasty and loaded with nutrients (bearing no resemblance to their canned counterparts). Beets have a strong nutritional profile and have historically been used to stimulate circulation and promote detoxification. Beet greens are rich in calcium, iron, and vitamins A and C. They can be prepared the same way you would cook chard, kale, or spinach. Beet roots come in a wide variety of colors and can be served raw or cooked. They are an excellent source of fiber, manganese, and potassium and studies have shown anti-cancer properties.

Not only do beets serve as a nutritional powerhouse, but they also lend a delicious, sweet component to dishes. I often incorporate beet roots into salads since they can be prepared quickly and easily. Raw beet roots offer a refreshing snap and are best when finely grated or sliced thinly using a mandoline. Roasting the beet roots further brings out the beets’ sweetness and will slightly warm the salad - perfect for the cooler nights of spring.

Roasted Beet Salad with Blue Cheese Dressing

Roasted Beets:

• 4 beet roots
• 2 tablespoons olive oil

Preheat the oven (or toaster oven) to 400°F. Wash and scrub the beets well, keeping the skin intact. Wrap them individually in foil and splash with a bit of olive oil. Put them on a cookie sheet or roasting pan and place in the oven.
Cook for 45 minutes to 1 hour; they are done when a fork can pierce one with little resistance. (Prepare the dressing while beets are cooking)

Remove from the oven and remove the foil. Place on a cutting board and allow to cool slightly. When the beet roots are cool enough to be handled, take a paper towel and rub off the skin. Slice the beet roots into a 1-inch dice and set aside.

Blue Cheese Dressing:

• 1 ½ tablespoons champagne vinegar
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream (or yogurt cheese)
• 1 teaspoon Dijon mustard
• 1 bunch chive (about ½ cup)
• 1 small shallot, cut into small pieces
• ½ cup extra virgin olive oil
• 1 cup blue cheese
• sea salt
• fresh ground black pepper

In a blender combine the champagne vinegar, mayonnaise, sour cream, Dijon mustard, chive and shallot and blend until well combined. Add ½ cup of the crumbled blue cheese and blend. While the blender is running on a low speed, slowly drizzle in the extra virgin olive oil. Season with a big pinch of sea salt and fresh ground black pepper. Taste and adjust the seasonings.

To compose the salad:

In a large bowl add a salad green mixture (the freshest greens you can find). If the mixture includes large pieces, use your hands to gently tear them into smaller bite-size pieces. Drizzle over a bit of the dressing, using your hands to toss and lightly coat the greens (be careful not to drown the salad; you can always add more dressing but you can never take it back). Add the chopped beets and toss again, making sure everything is lightly coated. Plate the salad (making sure that the beets are placed on top – they often will slip to the bottom of the bowl so you may have to dig). Finish by adding the remaining blue cheese crumbles. Serve immediately.