Fantastic Fall Beet Salad

Beets are at the farmers market right now!  I personally love golden and lighter colored beets, partially because they aren't as messy!  Roasting them is a very easy way to cook beets.  You can buy them with or without the greens.  If you buy them with the greens still on, trim them and wash well then saute with some garlic and olive oil.  To roast them: wash well, coat with olive oil and salt.  I like to wrap each one in parchment paper tying off the tops with cooking twine.  Place in a dish and cook at 400 for 40 minutes.  They should be fork tender, if not cook longer checking every 10 minutes.  When they are cool to the touch peel back the skin.  The beets can then either be tossed with some vinegar or olive oil with salt and pepper!
 


For this beet salad, I thinly sliced each beet right before serving.  I layered them on a plate with some radicchio, endive and crumbles of Gorgonzola.  I think mason jars make great salad shakers.  Every time I use a salad shaker I feel like I get oil and vinegar EVERYWHERE!  Once you close the lid on the mason jar, you KNOW it's closed and wont leek.  Then you can shake the Holy heck out of it (cleanly)!!  In my mason jar I put 1/2 cup buttermilk, a splash of white wine vinegar, 1/4 cup olive oil, salt and pepper - that's it!

The beets are natures candy, they can handle the tart dressing.  I also like the crispness of the greens.  This is a salad that's easy enough for a Wednesday evening and gorgeous enough to serve at a dinner party (I LOVE the colors)!

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