Roasted Beet Salad
Adapted from Daily Garnish
- 4 small beets
- olive oil
- 1/2 red onion, sliced thin
- 1 T olive oil
- 1 T apple cider vinegar
- 1/2 T dijon mustard
- pinch of salt
- goat cheese
Start by roasting your beets. Scrub beets with a potato brush before hand to get off any lingering dirt. Rub each beet with a little bit of olive oil then place in a dutch oven or tightly double wrap in a foil packet. I used my dutch oven.
Roast for 1 hour at 375 degrees F.
When beets are done cooking, transfer to a plate and let cool.
While beets are cooling, add thinly sliced onion to a skillet coated in cooking spray or olive oil.
Saute onions for 10 minutes until soft and beginning to brown slightly.
Peel the beets once they are cool enough and cut into wedges.
Whisk together the olive oil, vinegar, mustard, and salt.
Add beets and onions to a bowl and drizzle with dressing.
Serve warm with walnuts and goat cheese sprinkled on top.
I made the beets and onions ahead of time and have been warming them up as I eat them, adding the walnuts and cheese each time.
10 things you want to know about beets:
- They have anti-inflammatory properties.
- They are a great source of fiber.
- They last three weeks if stored tightly wrapped plastic bag.
- They are a great source of folate (folic acid)-- important for women of child-bearing age.
- You should not scrub beets before storing them.
- Don't throw away beet greens- they can be used to make beet green pesto.
- Your fingers won't stay purple after peeling beets, but the juice will stain your clothes.
- You can grate raw beets over a salad.
- You can freeze cooked beets.
- Your urine might turn red after eating a serving of beets. This is normal, don't be alarmed.
Give beets a try!