alive logo

Roasted Beet Salad


    Roasted Beet Salad

    This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.


    6 cups (1.5 L) beets, roasted and diced
    3/4 cup (180 mL) walnuts, toasted
    12 oz (350 mL) port wine vinaigrette (recipe at the bottom)
    6 cups (1.5 L) mixed greens
    3/4 cup (180 mL) goat cheese, crumbled
    Pepper, coarsely ground
    Kosher salt

    Wash whole beets, rub with olive oil, and wrap tightly in aluminum foil. In a 400 F (200 C) oven, roast for 45 minutes for small beets, up to 2 hours for larger beets, until tender throughout. Peel while still hot.

    Toast walnuts for 7 minutes on clean, dry sheet pan at 400 F (200 C).

    Toss beets, greens, walnuts, and cheese with port wine vinaigrette and season to taste with salt and pepper.

    Serves 6.

    Port Wine Vinaigrette

    3/4 cup (180 mL) port wine
    1/2 cup (125 mL) orange juice
    1 cup (250 mL) cider vinegar
    1/4 cup (60 mL) maple syrup
    1 Tbsp (15 mL) minced shallots
    1 tsp (5 mL) salt
    1 Tbsp 15 mL) sugar
    1 1/2 cups (350 mL) extra-virgin olive oil

    Combine all ingredients except olive oil. Let sit for 30 minutes; then slowly whisk in olive oil.

    source: "SOBO's Sophisticated Bohemians", alive #304, February 2008


    Roasted Beet Salad




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.