Roasted Beet Salad
By
Nina Herndon
On
September 30, 2020
September 30, 2020
IN
-
Recipes

Looking for a way to make your salads more exciting? Roast some beets and add to some super greens and you've got yourself a cool and delicious meal! Your taste buds will rejoice in the flavorful goodness as your body thanks you for the nutritious energy! The taste of these earthy root veggies is surprisingly sweet and delicious - I've hooked several friends who claim to not eat beets with this simple and delicious recipe.

Beets are a great source of potassium, magnesium, fiber, phosphorus, iron, beta-carotene, beta-cyanine and folic acid. Plus they detox the liver and blood, while acting as a great natural source of energy.

Ingredients
  • 2 Tablespoons of coconut or olive oil
  • 2 medium beets, greens removed
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced or pressed
  • salt and pepper to taste
  • baby spinach
  • arugula
  • blue or goat cheese
  • avocado slices
  • dried cherries, cranberries or blueberries or raisins
  • toasted pecan pieces
  • balsamic vinegar (try it with a fruity balsamic vinegar like blueberry or cherry)
  • olive, grapeseed, avocado, walnut or other salad oil
Directions
  • Thoroughly rinse beets (I like to use a small sink bath with baking soda, a splash of vinegar, and room temperature water to soak for about 10 minutes - a handy veggie brush also really helps to remove the extra dirt).
  • If desired, peel your beets (I like to leave the peel on when I'm using organic beets).
  • Warning: Beets stain very easily! I usually don't mind, but if you're worried about having slightly pink hands for a day you may want to wear gloves. Also, be mindful to not leave the peels sitting on a light colored counter or sink, unless you're wanting to go for a new look in your kitchen.
  • Chop the beets into like size pieces, to help with even cooking.
  • In a sauté pan on medium heat, melt coconut oil and add onion and garlic.
  • Sauté for 5 minutes and stir in beets; add salt and pepper to taste.
  • Let the beets cook over medium heat until desired consistency, stirring occasionally.
  • Personally, I like my beets to still have a bit of crunch - cooked al dente - while others prefer softer beets. Keep in mind that the longer you cook something, the more nutrients are lost.
  • Remove from heat.
  • In a bowl with your desired amount of spinach and arugula (spring mix works too), spoon warm beets over the greens, topping with cheese, avocado, toasted pecans, dried cherries, and a drizzle of balsamic vinegar and your preferred oil.

I recreated this salad as a tribute to a salad Mom enjoyed in Napa. She and I were both amazed at how much we love beets! Especially since we used to think we didn't. I think it's the difference between fresh and canned beats. Now I make this for lunch or light dinner - adding salmon on the side for more protein. Enjoy!




















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