Roasted Beet Salad

Roasted Heirloom Beet Salad

Roasted Heirloom Beet Salad

I figured since my next post is going to be another ice cream post, I’d better post something a little healthier. This salad is super easy and very delicious. I served this with a citrus vinaigrette, but I’ve had it with a walnut vinaigrette dressing which is also delicious. (I intended to make a walnut vinaigrette, but I was out of walnut oil). The star of this salad is the roasted beets. Two keys: buy good quality beets – try to find heirloom varieties if you can- and roast the beets rather than boiling them. The roasting process really amplifies the flavor of the beets and when you season them in advance with salt and pepper, you end up with a great combination of savory and sweet flavors. I used goat cheese, but you could use feta or another good semi-soft or crumbly cheese. I also used straight arugula because I love the peppery flavor, but you could use any good combination of mixed greens (even something hardy like kale would be good).

INGREDIENTS:

  • 4-6 Medium Sized Fresh Beets (Purple, Golden, or other Heirloom variety)
  • Fresh Arugula or other Greens
  • Goat Cheese or other semi-soft or crumbly cheese
  • Olive Oil
  • Salt and Pepper
  • Vinaigrette (citrus vinaigrette recipe follows)

INSTRUCTIONS:

Preheat oven to 375 Degrees. Clean beets and cut off both ends (leave skin on). Rub beets with olive oil and season generously with salt and pepper. Place a piece of tin foil (large enough to easily cover beets) and add the beets. photo (88)Place another piece of foil on top of the beets to cover and crimp the two pieces of foil together to form a sealed packet. Roast beets for 20-35 minutes (depending on size and freshness of beets) until they are fork tender. Allow cooked beets to cool enough to handle and then peel off the skins and slice to desired thickness (or cut into chunks if you prefer). Assemble the greens on salad plates, add the beets, and cheese; drizzle with vinaigrette.

Citrus Vinaigrette:

  • 3 TBS. Olive Oil (use orange, blood orange, or lemon infused olive oil if available)
  • 1/4 Cup Red Wine Vinegar
  • 3 TBS. Orange Juice
  • 1 heaping tsp. Dijon Mustard
  • Salt and Pepper to taste

Add all ingredients to a jar or container with a lid. Shake well until all ingredients are well combined.

Advertisements

3 responses to “Roasted Beet Salad

  1. That’s a pretty salad. Looks delicious.

  2. Pingback: Recipes for Health: Brown Rice and Farro Salad With Roasted Pepper, Basil, Arugula and Feta | Fitness for HealthFitness for Health

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s