Tahoe recipe: Rootin’ for roasted beet salad with feta and apples | SierraSun.com

Tahoe recipe: Rootin’ for roasted beet salad with feta and apples

Simone Grandmain
Special to the Sun-Bonanza
When marinated and roasted, the beets naturally sweet flavor is enhances this savory salad.
Courtesy Simone Grandmain |

TAHOE-TRUCKEE, Calif. — As a youngster, I was always rootin’ for the root vegetables. Not because I particularity cared for beets, carrots, radishes and the like — but because they were the only things I could successfully grow in my garden.

Now I am older and so much wiser, and I live in the High Sierra and I can only (apparently) grow rocks — but I still love beets. This time of year you had better love them because our vegetables have gone south for the winter and we are only left with those that hibernate.

Many of you, I’m sure, are aware beets are rich in potassium, magnesium, fiber, phosphorus, iron; vitamins A, B and C; beta-carotene, beta-cyanine and folic acid. Yummy!

But what you may not know is one of the first documented uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. Yep. Beets contain high amounts of boron, which is directly related to the production of human sex hormones. Now that’s yummy.


3 medium-to-large fresh beets

1/3 cup Soy Vay® Hoisin garlic marinade and sauce

2 green apples, cored and chopped into 1-inch pieces

1/3 cup chopped walnuts

1/4 cup good store-bought vinaigrette salad dressing

4 cups arugula lettuce

1/2 cup feta cheese crumbles


About six hours before roasting, wash beets and then cut off leafy ends. Now cut beets into 2-inch pieces. Toss with Soy Vay Hoisin garlic marinade and sauce and let sit in or out of fridge for about six hours.

Preheat oven to 400 degrees. Spread beet cubes on cookie sheet and bake for about 45 minutes, or until semi-soft. Let cool for at least two hours. When beets are cooled, toss with apple pieces and walnuts.

Next, toss with arugula and dressing. Lastly, toss with feta cheese crumbles. Serve chilled or at room temperature — it works both ways. Also delicious topped with a scoop of tuna salad.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news @ simonegrandmain@gmail.com.