You can often buy them already cooked, and even diced, which is handy, but I also buy them raw and roast them.
I especially like them paired with slightly bitter greens like kale or chard. I've served this warm winter salad a couple of times now, and love the colours and flavours.
Warm Winter Salad with Beet Root and Sweet Potato
3 fresh medium beets (or aprox. 200 grams)
1 medium sweet potato
300g Cavolo Nero, shredded
2 tablespoons walnut oil (or olive oil)
1.5-2 tablespoons balsamic vinegar (or sweet fruit vinegar, optimally mixed with white wine vinegar)
salt and pepper
100 feta cheese, crumbled
- Roast the beets and sweet potato until tender in a medium oven. The sweet potato will likely be done after about 25 minutes, but the beets tend to take longer—45-60 minutes, depending on their size.
- Once cooled, peel the roasted vegetables and cut into wedges or 1 inch blocks. You can do this up to a day in advance. Just reheat the vegetables in a microwave or at least let them come up to room temperature before using in the salad.
- While the vegetables are roasting, peel and segment the orange, freeing the segments from their skin, if possible. (It never is for me, so I segment and dice them.) Reserve any excess juice that comes free, or crush a few segments to produce some juice.
- Whisk the orange juice, oil and vinegar together, and season with salt and pepper to taste. I used some syrupy fig vinegar diluted with white wine vinegar.
- Boil the kale for 6-8 minutes and drain.
- Toss the Cavolo Nero, beets, sweet potato, and orange segments together with the dressing.
- Crumble the feta over the salad and serve while still warm.