Roasted Beet Salad

Most people don’t believe me when I tell them how picky I was as a kid. I hated vegetables, put sugar on my strawberries, and had a pair of pants called my “Cheetos pants” because they were stained orange. I was older than I’d like to admit before I realized that french fries came from potatoes (and not a package), ketchup was just sugary tomatoes, and cherries existed that didn’t come in a jar and taste like cough medicine. Fast forward 15 years – I can go an entire day just eating fruits and vegetables, the thought of processed foods like doughnuts or Cheetos makes me want to vomit, and I enjoy making my own crackers, bread, yogurt, and ice cream. Thank God I outgrew that earlier stage. If I hadn’t I would have never enjoyed this tasty dish, because if beets, goat cheese, and balsamic vinegar were definitely not part of my previous diet.

roasted beet salad (2)

Roasted Beet Salad

Recipe adapted by recipes at nourishing meals and eatsy

Ingredients

  • 4-6 beets, washed and trimmed
  • 2 tbsp olive oil, divided
  • 6 cups mixed greens (I used green and purple lettuce)
  • 2 tbsp balsalmic vinegar
  • 2 tbsp garlic scapes, diced
  • 1/3 cup chopped walnuts
  • Goat cheese, crumbled
  • Salt and pepper

Directions

  1. Preheat oven to 350F and spray cooking dish with non-stick spray. 
  2. Place beats in the dish and drizzle with 1 TBSP olive oil. Roast for 1-1.5 hours, or until beets are fork-tender.
    roasted beets
  3. Let beets cool and slip off the skins.  Slice thinly.peeling beets
  4. While the beets are roasting, prepare the dressing. Heat 1 TBSP oil in a frying pan. Add garlic scapes and sautee until tender. Add walnuts, salt, and pepper. Sautee for 5 minutes. Turn off heat and add balsalmic vinegar.
    garlic toasted walnuts
  5. Serve beets over green. Top with crumbled cheese and dressing.
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