Beets Vinaigrette (Betabeles en vinaigreta)
This is one of the most flavorful and beautiful salads imaginable if you follow a few guidelines. First of all, it is important to oven-roast the beets for maximum sweetness. The will never be the same if boiled. The next thing is to slice the peeled beets into thin, even rounds that will look like glistening jewels on the serving platter against the translucent pink of red onions, the orange of habanero pepper, and the spring-like green of thyme sprigs. Be sure to slice the onion and habanero very thin.Before starting to work, have ready six 8-inch squares of aluminum foil and choose a pretty serving platter with a little rim. Plain white is best, though I sometimes use black pottery. One time, I arranged the beets on a mustard colored square platter with beet colored decorations.
Ingredients
- 6 medium-size beets about 2 pounds
- Olive oil and salt for seasoning beets
- 1 medium-size red onion halved and sliced into thin half-moons
- 10 sprigs fresh thyme or 1¼ teaspoon dried
- 1 orange habanero chile or a red jalapeno cut into thin slices (use gloves if desired)
- For vinaigrette:
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1 tablespoon
Dry Spice Rub - 3 tablespoons mild white vinegar
- 6 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 375°F.
- Rinse the beets under cold running water and let dry thoroughly. Rub some olive oil over each beet and sprinkle with salt. Place each in the center of a foil square and wrap tightly. Roast in preheated oven for 45 minutes to an hour. Let cool thoroughly before unwrapping.
- Peel the beets and cut into thin, even slices before arranging on a large serving platter. Working from the center outward, symmetrically arrange the sliced beets in concentric circles and place thin half-moons of onion over the beets, following the concentric design. Just before serving, pour the vinaigrette evenly over the salad and garnish with thyme and sliced habanero.
To make the vinaigrette
- Mash the garlic with the salt and spice rub. Add vinegar, mixing thoroughly with a whisk or fork. Whisk in the olive oil, a little at a time, until thoroughly mixed. Stir again just before using.
Nutrition
Calories: 257kcalCarbohydrates: 16gProtein: 3gFat: 21gSaturated Fat: 3gSodium: 680mgPotassium: 470mgFiber: 4gSugar: 10gVitamin A: 184IUVitamin C: 16mgCalcium: 40mgIron: 2mg
