Roasted Beet Salad with Creamy Shallot Vinaigrette
There are so many reasons to LOVE beets!! First off, they are a completely underrated superfood. Beets are a root vegetable, packed with antioxidants, nutrients, and fiber. They're known to promote eye health, support brain function, lower blood pressure and cholesterol, encourage healthy digestion and enhance athletic performance. These health benefits alone are a reason to add beets to your shopping list.
Okay, okay...I get it! Earthy, somewhat gritty. I'm one of those people who thinks cilantro tastes like dirty dishwater, so hear me out on this one. Prepared just right, beets can actually be delicious! I personally find that pairing them with citrus and other vibrant flavors help balance out the palet.
If there are beets on a menu when I'm dining out, you can bet money that I'll be ordering it. Add beets to your diet and start reaping their benefits today!
Yields 4-6 servings
4 cups of mixed greens
1-2 medium beets, scrubbed, patted dry and greens removed
1/4 c. olive oil
2 oz. of chevre
1/8 c. cranberries
1/8 c. candied walnuts
For Champaign Dressing:
3/4 c. olive oil
1/4 c. champagne vinegar
1 Tbsp shallot, minced
1 Tbsp garlic, minced
2 Tbsp honey
2 Tbsp mayonnaise
1 tsp. Dijon mustard
salt and pepper to taste
The first step is to roast your beets. Preheat your oven to 375°F. Place beets in the middle of a piece of foil, drizzle in oil, sprinkle with salt and wrap up like a present. Roast in the oven until cooked through, approximately 40 to 60 minutes - beets are done pierced easily with a fork.
While the beets are cooking, prepare your dressing by placing all ingredients in a food processor and blending until smooth. (The dressing will keep for up to 1 week in the refrigerator. Be sure to use an airtight container.)
Once your beets have cooked, remove them from the oven and allow to cool 15 minutes before handling. Before removing the skin, place the beets on a cutting board. (NOTE: Beets will stain! Make sure you are cutting on a surface that can be easily cleaned and wear an apron). Remove the skin with a knife; the skin should peel away easily. Cut beets into 1/2 inch cubes and arrange with cheese, nuts, and cranberries on top of a bed of greens. Drizzle with vinaigrette and enjoy!
TIP: If you still can't get past the base flavor of beets, you can also boil them which will reduce their earthy potency.