banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Roasted Beet Salad

    Share

    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.

    Advertisement

    6 cups (1.5 L) beets, roasted and diced3/4 cup (180 mL) walnuts, toasted12 oz (350 mL) port wine vinaigrette (recipe at the bottom)6 cups (1.5 L) mixed greens3/4 cup (180 mL) goat cheese, crumbledPepper, coarsely groundKosher 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 wine1/2 cup (125 mL) orange juice1 cup (250 mL) cider vinegar1/4 cup (60 mL) maple syrup1 Tbsp (15 mL) minced shallots1 tsp (5 mL) salt1 Tbsp 15 mL) sugar1 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

    Advertisement

    Roasted Beet Salad

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Snack: Sweet Potato Yogurt Bowl
    Food

    Snack: Sweet Potato Yogurt Bowl

    If you enjoy a savoury snack, look no further than this yogurt bowl. Protein- and probiotic-rich yogurt is topped with spiced sweet potatoes, pumpkin seeds, and a drizzle of olive oil and cilantro. A little prep goes a long way toward making this a convenient and satisfying snack. Cook the potatoes in advance so the bowl can be quickly assembled at snack time. Savoury Spiced Sweet Potatoes Peel and dice 1 medium-sized sweet potato. Toss in bowl with 1 Tbsp (15 mL) extra-virgin olive oil, 1/2 tsp (2 mL) cumin, and 1/4 tsp (1 mL) hot Spanish paprika. Cook in preheated air fryer for 10 minutes at 350 F (180 C) or on parchment-lined baking tray for 25 minutes in 375 F (190 C) oven. Allow potatoes to cool and then store, covered, in fridge for up to 4 days. Makes enough for 4 servings. Adaptation inspiration Take this idea and make it work with other convenient savoury toppings such as canned chickpeas, cherry tomatoes, or cucumbers.