Sunday, June 29, 2014

Roasted Beet Salad with Pea Shoots & Chèvre

Roasted Beet Salad with Pea Shoots & Chèvre | Adventures in Cooking

I'm going to keep this post short and sweet since there's still much unpacking to be done and I'm caught up in a seemingly never-ending battle between myself and the beginnings of a blackberry bramble that I'm trying to clear out of the single patch of soil in our front yard. All the blackberry shoots are pretty small, but the roots for the bramble go deep, so I think there used to be a large one that was cut back with the roots left intact, and anybody who has dealt with blackberries (or raspberries for that matter) growing in your garden, knows that once they make a home there it is very, very difficult to get them out. I'm going to rent a rototiller and see if that will chop up the roots enough to keep them from growing back, but if anyone has any blackberry bush removal tips I'd be much obliged!

Roasted Beet Salad with Pea Shoots & Chèvre | Adventures in Cooking

But onto the salad, this is just something nice and light I put together for the end of spring/beginning of summer. If you've been growing pea shoots this spring, here is a wonderful way to put their leaves to use before the plant comes to the end of its growing season. If you don't have pea shoots around, endive or bibb lettuce will make a fine substitute, really any nice and light leafy green with a refreshing flavor will do. I also incorporated some radish blossoms off my dying radish plant, they added a bit of color and texture and a slightly bitter lettuce-like flavor as well.

Roasted Beet Salad with Pea Shoots & Chèvre | Adventures in Cooking

The roasted beets, on the other hand, add a sweet and interesting textural element to the mix, since they get a bit crunchy around the edges when you roast them but stay nice and soft on the inside, almost like a baked yam. And of course, where there are beets there must be chèvre (aka goat cheese), because the two pair so magically well together. The result of this melange is a rich, sweet, crunchy, creamy and delicious salad, that manages to stay pretty healthy, too. Just the right kind of meal for when the weather starts to get hot and all you want is a light and refreshing bite.

Roasted Beet Salad with Pea Shoots & Chèvre  


4 beets, peeled and cut into sixths
1 tablespoon olive oil
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
1 cup lightly packed pea shoots or chopped endive/bibb lettuce
1 tablespoon radish or arugula flowers (optional)

Cider Vinaigrette


1 teaspoon cider vinegar
1 tablespoon olive oil
¼ teaspoon sugar
pinch of salt
pinch of thyme

Preheat the oven to 400 degrees Fahrenheit. Toss the beets lightly with the olive oil, thyme, salt, and pepper until coated. Spread them out on a baking sheet lined with tin foil and roast in the oven for 30-40 minutes or until soft when poked with a fork and crispy around the edges. Remove from heat and set aside.

To prepare the vinaigrette, whisk all of the ingredients together until well blended and the mixture thickens slightly, about 5 minutes. Lightly toss the raw beets, roasted beets, pea shoots, arugula flowers, and chèvre together until mixed. Drizzle with the vinaigrette and serve immediately.




Roasted Beet Salad with Pea Shoots & Chèvre | Adventures in Cooking

26 comments:

  1. That looks amazing! Love the colors. Your photographs are just beautiful. :)

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  2. So many pretty colours in here. Love this salad :)

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  3. This dish looks so lovely, fresh, and tasty!

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  4. Very beautiful. Can you not love the blackberries? Use them in your cooking and photography? They could be great.

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    1. You can have a blackberry bush in your garden with precautions, like digging and filling a trench with sand or rocks around the flower bed you put them in, which is what I plan on doing next year when I have a blackberry/raspberry bed. But the problem with letting them grow wherever, especially in the northwest where they thrive, is that they're very aggressive and invasive plants that will take over your entire yard if left alone. They're also very woody and thorny, so it's really difficult to remove them once they get to a certain size. So I need to pull out every one I see unfortunately :( Which I agree sucks because blackberries are my favorite berry and I'd love to be able to eat them all the time. But next year once I get the protective bed set up I'll be all set :)

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    2. I guess invasive brambles are bad even if they yield berries. I have raspberry bushes, they're not really invasive though. I'm in the northeast. I have seen pictures of espaliered raspberry canes and that looks really nice and really controlled. But also really hard to do. Maybe have to cut the canes all the way down and start with young canes.

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  5. Blackberry brambles are the worst!! They completely took over the garden in the back of my parents property and a few years ago they were forced to hire professionals to get rid of it all. It was like sleeping beauty's castle back there...

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    1. They are SO evil! My dad came over and tilled up the yard this morning so hopefully they won't make their way in. They're just so aggressively invasive and such a pain to get out.... :(

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  6. This is so gorgeous! I can't wait to make this.

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    1. Hi Kari! Thank you so much! Let me know how it turns out for you :)

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  7. This is so beautiful Eva - love the way you've styled it!
    http://youtube.com/addalittlefood

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    1. Thank you so, so much! I'me so happy you liked the styling :)

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  8. What a beautiful salad for this time of year. I have a ton of pea shoots in my garden right now, so I love this inspiration. Happy unpacking to you!

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    1. Thank you so much Katie!!! Pea shoots are so beautiful, and I love that the flowers on them are edible, too! :)

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  9. do you throw the goat cheese on top, or serve it on the side, or...? was there a plan for the goat cheese that was left out of the recipe?

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    1. Oops! That was a total brain-slip on my part, you add in the chèvre when you're tossing everything together at the end. I've added it in, thank you for letting me know!!

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    2. There is still no cheese in the ingredient list though (nor in the pictures ? or am I just cheese-blind ?) In the end of the recipe you also talk about raw beets that were not mentioned before. Are we supposed to put some beets aside and don't roast them ? I guess it adds some crunch to the salad ?
      I'd very much like to try this salad, thank you for the inspiration. And the pictures are amazingly beautiful !

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  10. This is my kind of heaven for sure. The blackberries, not so much. There's a rental behind us and they let a patch go for months. I'm constantly whacking them under our fence. Makes me crazy. I've never heard of anyone getting rid of them permanently without chemicals. But maybe you'll get lucky with the tilling. Side note, as far as gardening is concerned, I have perennials coming out my ears. Now that you're back in the neighborhood, if you ever want free plants, I've got tons to share. Seriously, I end up dumping so many in the spring when I'm dividing - it sucks, it's such a waste.

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    1. Ooooh yesss! I will send you an email about this, I'd love to take some off your hands! Yeah it stinks when your neighbors let them get out of control, then they just start trying to take over your yard, too. Ugh. So far I haven't seen any poking back up, but I'm going to give it to the end of summer before I'll be convinced haha :)

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  11. Hello, Eva! The salad is fantastic! And all your recipes are! I am a beginner blogger and I really admire the improvement in your photography skills. It is fantastic)) Hope one day I also would make such photos!

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    1. Awww thank you so much Maryna!!! That makes me so happy to hear, you are so kind! :)

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  12. I made this for dinner last night. What a great salad! & love the colors. I found out about your blog yesterday, and as soon as I saw this, I had to try it out! So glad that I got to make the salad. Can't wait to try other recipes as well! And your photos are just outstanding. :) This blog already became my favorite one!

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