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.
- 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
- Preheat oven to 350F and spray cooking dish with non-stick spray.
- Place beats in the dish and drizzle with 1 TBSP olive oil. Roast for 1-1.5 hours, or until beets are fork-tender.
- Let beets cool and slip off the skins. Slice thinly.
- 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.
- Serve beets over green. Top with crumbled cheese and dressing.