One of the best things about participating in Food Network Summer & Fall Fests this year is that it’s given me an excuse to unearth recipes I would have otherwise relegated to the daily happenings of instagram.
This dish in particular is something I’ve made 3 or 4 times for catering events. During the summer, I grilled the romaine to give it an extra earthiness. I’ve used basil vinaigrette, or a combination of herbs. But I love this roasted garlic option, which ends up thick and indulgent like a Caesar dressing, and is just the right kind of thing to slather all over a wedge salad like this one. The roasted garlic is a little hard to place in this context, so it gives the dressing a certain je ne sais quoi.
Anyhoo, today the fest-ers are dealing with lettuce, so I wanted to share this year-round center piece salad with you. If you want to add a punch of color and sexy-up your family-style dinner buffet, this is your hot ticket. Just don’t tell any of my clients how easy it is to make.
After all that heavy British food on last night’s Chef Race episode – not to mention, the dick and ball commentary – a nice salad is just the kind of thing I need to bounce back from middle America.What did you guys think? Stay tuned for my recap later this week. My mind is already awash in innuendos.
Romaine with Beets, Pistachios, and Roasted Garlic Vinaigrette
- 3 hearts of romaine
- 1 pound mixed roasted beets skins removed
- ¼ cup shelled pistachios
- ¼ cup loosely packed basil leaves coarsely torn
- ½ cup roasted garlic vinaigrette (recipe follows)
- Trim the base of the romaine hearts, then cut them lengthwise in half. You will have two large wedges.
- Cut the beets in half lengthwise, then angle your knife to slice the halves into ¼-thick wedges.
- Arrange the romaine hearts on a platter. Carefully scatter the roasted beets over the center of the wedges, followed by the pistachios and the basil leaves. Right before you’re ready to serve, drizzle the vinaigrette over the top. Season with salt and pepper and serve family-style.
Roasted Garlic Vinaigrette
- 1 head garlic
- Olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon salt
- Preheat the oven to 400 degrees F.
- Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins.
- Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.
- When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic clove along with the vinegar, mustard, honey, salt, and ⅓ cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing – much like Caesar.
- Store in an airtight container for up to 2 weeks.
what a gorgeous salad, Phoebe. I cant wait to slather that roasted garlic vinaigrette on everything!
Phoebe Lapine says
it’s a good one!! really pungent and sweet and just amazing! thank you for stopping by 🙂 xoxoxoxo
this looks so pretty and delish! i love colorful dishes, going to try this one this weekend!
Phoebe Lapine says
thank you, sophie!! i actually just served it as part of a tasting this afternoon. was just as colorful as ever. going to add more pictures 🙂 xo
What are those orangy looking slices? I think butternut squash could taste really good on this/alongside this!
Such a nice presentation. Going to take a look around your blog some more 🙂
Phoebe Lapine says
they are golden beets! i always use a variety since the color is so dramatic. plus, if you roast them together, the regular beets give the golden ones an awesome tie-dye coloring. very pretty. glad you like the recipe and the site! please do come back to for seconds. xo
What a stunning presentation Phoebe – that roasted garlic vinaigrette sounds killer good!
Phoebe Lapine says
Thank you Jeanette! Perhaps I should take pics with my iPhone more often 🙂 xoxo
Elda Grismore says
The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.”
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Myron Feyereisen says
Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.;^”;
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Lavern Adelson says
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be served on a hamburger.,”,^