I never ate beets until a few years ago, I always thought they tasted like dirt! I was thumbing through a cooking magazine when I saw a recipe for roasted beets and how roasting them brought out their natural sugars and would caramelize them, game changer! I added goat cheese, salad greens, and a shallot vinaigrette. The goat cheese brought out a smooth and creamy texture to the beets and the shallot vinaigrette had just the right amount of acid to compliment the sweet and savory!
HEALTH BENEFITS OF BEETS
Beets are packed with essential nutrients, fiber, folate (vitamin B9), manganese, iron, Vitamin C, and filled with antioxidants!
Beets help with inflammation in the body, supports Brain Health, may have some Anti-cancer properties, helps keep blood pressure in check, improves digestive health, and improves blood flow. Beets are a rich source of iron and an essential component of red blood cells.
Roasted Beet Salad!
Make the Salad Dressing and Balsamic Glaze First!
CAN BE MADE THE DAY BEFORE AND STORED IN THE FRIDGE IN A GLASS AIRTIGHT CONTAINER
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
¾ cup extra-virgin olive oil
2 tablespoons rice wine vinegar
1-tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1-teaspoon kosher salt
Combine the mustard and shallot in a bowl, and whisk in the olive oil slowly. Continue to whisk to incorporate all the ingredients until smooth. Add the rice wine vinegar, apple cider vinegar, and lemon juice. Whisk to blend all the ingredients until smooth. Add salt.
This vinaigrette will keep in an airtight container for up to a week in the refrigerator.
You can purchase balsamic glaze or syrup at most markets if you don’t want to make your own.
1 (16.9-fluid-ounce) bottle balsamic vinegar
Pour the whole bottle into a small saucepan and bring to a boil over high heat.
Lower heat to a medium-high and continue to boil until the vinegar starts to thicken and forms syrup-like consistency, about 15 to 20 minutes. Be careful not to thicken too much, or you will end up with thick black goop. To test, use a wooden spoon: if the syrup coats the back of the spoon, it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle-nose plastic bottle to store my glaze after it has cooled. It will last up to 2 months in the refrigerator.
To Make The Salad:
½ cup walnuts nuts or pine nuts
2 tablespoons extra virgin olive oil
6 medium-size beets, red or gold, tops cut off and scrubbed under running cool water to clean off excess dirt
6 cups of your favorite lettuce or wild arugula, washed spin-dried, I like the combination of frisee lettuce and arugula
½ teaspoon kosher salt
4 tablespoons Shallot Vinaigrette
6 ounces goat cheese, rolled into 30 balls the size of small grapes
Reduced Balsamic Glaze
¼ cup loosely packed Italian parsley chopped small
Place the walnuts in a small dry frying pan and turn the stove to medium-high heat. Shake the pan back and forth until the nuts have started to turn golden and release their oil, approximately 5 minutes. Remove from heat and set aside. (be careful not to burn the nuts)
Pour 2 tablespoons of the olive oil into the palm of your hands and rub the beets all over to coat adding more oil to the palm of your hands as necessary.
Place the beets on a baking sheet and bake for 1 hour or until tender. To check for doneness, insert a sharp paring knife through the middle of the thickest part of the beet. If the knife goes through all the way smoothly, the beets are done. Remove from the oven and cool completely.
Peel the beets under running cool water and cut them into 1/4″ slices. Arrange 4 to 5 slices of the beets on each salad plate in a circle.
In a salad bowl toss the arugula, of your favorite lettuce, sprinkle kosher salt and add 3 Tablespoons shallot vinaigrette dressing. Place 1/2 cup of the lettuce of arugula on top of the beets.
Add 5 goat cheese balls around the salad, and top with 3 to 5 pieces of toasted walnuts or 2 teaspoons of pinenuts.
Drizzle over the balsamic syrup and additional 1 to 2 teaspoons of olive oil over each serving.
Chopped parsley over the top of the salad.
Repeat the assembly procedure for the other 5 servings.
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