Simple Cooking - Roasted Beet and Salami Salad

By Anthony Todd in Food on Sep 8, 2009 6:00PM

As much as we love eating beets, apparently we love buying beets even more. There always seems to be some lying at the bottom of our refrigerator’s crisper drawer. Since we’re averse to wasting good produce, we had to come up with something new to do with them.

Our last beet salad, while lovely, was not particularly substantial - much more of a delicate appetizer or a side salad. This salad could be a full meal. Its appeal comes from the mingling of the textures of the beets, celery, onions and salami, as well as the mix of salty, sweet and tangy. Try mixing it up with whatever is in your crisper!

Roasted Beet and Salami Salad

3 medium beets, trimmed
2 stalks celery, chopped
1/2 red onion, chopped
juice of 1 lemon
4 tbsp olive oil
1 clove of garlic, minced
4 oz salami, chopped
salt and pepper

Preheat the oven to 425 degrees. Wrap the beets in aluminum foil and bake for 1 hour. Remove them from the oven, unwrap and allow to cool. After about 10 minutes, peel them - if they’re done, the peel should come right off. Chop the roasted beets.

Combine all the ingredients in a bowl and toss. Chill for at least 30 minutes before serving.