Roasted Beet Salad

Healthy hearts and healthy minds!  What better way to show your love to others than to serve them super healthy beets loaded with anti-oxidants, vitamins and minerals?  And roasted beets have a better texture and flavor than other ways to serve beets, so let this easy recipe be your new favorite!

1 bunch of fresh beets (about 1 lb, 4-6 beets), rinsed and brushed under cold water; tops cut off to leave about 1-2 inch of stem
2-3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
Salt and fresh ground pepper
3-4 cups baby spinach or arugula (or your favorite lettuce if you prefer)
6-8 oz Shredded Mozzarella cheese (or for more flavor, crumbled feta or goat cheese)
½ to 1 cup chopped walnuts or pecans (optionally candied) or sliced almonds
Optional dash of cayenne pepper

Aroma Doveware 2.5 L Dutch Oven
Round or heart-shaped cookie cutter

2-4 Servings, 50 min cooking, 15 min plating

Place beets as single layer in Dutch Oven, cover, and transfer to center of oven pre-heated to 450° F for about 50 min depending on beet size. While in oven plate spinach or arugula and place cookie cutter on top.

Test for doneness of beets with skewer or sharp knife; it should go smooth and easy to center of beet. Remove from oven and use tongs to transfer to bowl of cold water.  Cut off stems and tails, then peel the beets under cold water or with a paring knife.

Chop peeled beets and transfer to bowl; add oil, vinegar and toss; add salt and pepper to taste. Transfer to cookie cutter and press firmly to form shape, up to about half the cutter’s height.  Add cheese and press to form second layer on top of beets.  Add nuts, slide off the cutter, and Enjoy!

Over To You
What’s your version of beets?  Share and inspire us.

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