Roasted Beet Salad with Pineapple Vinaigrette

Beets are among my favorite foods but they're an item I rarely cook.  First of all, they're messy (see photo example after the jump) and they take quite a bit of time to prepare.  As such, I typically leave my beet consumption to the pros; but every so often I willingly risk stained hands and countertops for earthy goodness.

The salad I prepared earlier this week is fairly traditional - roasted beets, thinly sliced red onion and creamy goat cheese served over fresh spinach - but spiced up a bit with a tangy pineapple vinaigrette.  It's fresh, perfect for summer and worth the prep time - just be sure to invest in a pair of rubber gloves.  

Roasted Beet Salad with Pineapple Vinaigrette


3 red beets
Sea salt, to taste
Pepper, to taste
2 ounces olive oil
1/4 red onion, thinly sliced
Goat cheese (the more the better in my opinion)
Fresh spinach
1 ounce pineapple juice
1/2 ounce apple cider vinegar

Preheat the oven to 400 degrees.  Cut the greens and tips off of the beets.  Peel beets with a potato peeler and slice into quarters or eighths.  The peeling is the messiest part - it's best if you have a pair of disposable rubber gloves when handling the beets and be sure to cover your working area with paper towels, or you'll end up like this:

Not a good look.

Place the beets in an oven-safe dish, such as a Pyrex.  Toss with one once olive oil and salt and pepper to taste.  Cover dish with heavy-duty aluminum foil and bake in oven for an hour.

While the beets are cooking, slice the onions and prepare the dressing by mixing the remaining olive oil with the pineapple juice, apple cider vinegar and pepper (to taste).

Once the beets are cooked through - you'll know because they'll be easily pierced with a fork - let them cool for about 10 minutes on a plate.

Place the beets on the spinach and top with onions, goat cheese, and dressing.  Enjoy!