April 24, 2009
I have to admit that I’ve NEVER made beets before. I love them, but tend to favor the convenience of those nifty, all natural, pre-steamed, vacuum packaged beets (that remind me of Europe, for some reason). I don’t get them often because they’re a bit hard to find. And, when I do find them, somehow they don’t make it onto Isaac’s plate. (Somehow? Okay. It’s called hoarding. Bad mom?)
The other day, Isaac and I stopped by our local French cafe/market, Choice, and picked up a 1/2 pound of beet salad. Delicious, sweet, and tangy, he and I devoured the whole thing before Papa made it home. The discovery that Isaac loves beets as much as I do inspired me to pick up a fresh bunch. And with Papa in London all week, we got to keep this beet and orange salad all to ourselves. I sense a tradition taking shape!
Roasted Beet and Orange Salad with Creamy Dill Vinaigrette
(can be adapted for kids 8+ mos)
4 organic beets, trimmed & scrubbed
1 organic orange, peel and pith removed, cut into segments (skip for kids under 12 mos)
1/4 cup organic plain whole milk yogurt
2 tbsp organic olive oil
2 tbsp organic fresh dill, chopped
1 tbsp freshly squeezed organic orange juice (skip for kids under 12 mos)
2 tbsp freshly squeezed organic lemon juice (replace with cider vinegar for kids under 12 mos)
1/4 tsp salt
handful of walnuts, chopped (optional)
1. Preheat oven to 350 degrees. Wrap beets in aluminum foil and roast for about an hour and a half. When done, let them cool while still wrapped in foil. After about 5 minutes, unwrap, peel, and cut into quarters, then cut each quarter in half. (Cut smaller for early eaters.)
2. In the meantime, whisk together yogurt, olive oil, dill, OJ, and lemon juice (or cider vinegar).
3. Toss beets, orange segments, and dressing (you won’t need as much as the recipe makes–leftovers stored in an airtight container will keep for about a week). Sprinkle walnuts on top.