There is one vegetable that has recently been making headlines in all sorts of recipes. Aside from staining your fingers, this ruby red gem boasts high levels of Vitamin C, Vitamin A, the ability to regulate your intestines as well as increase your endurance during physical exercise.
Yes I’m talking about the marvelous beet.
In honor of Valentines Day, I’m cooking with this fabulous red veggie and if I do say so myself, this dish makes my heart skip a beet.
Too much? Come on. You know you liked that little pun.
I didn’t grow up eating a lot of beets. In fact, I had deemed them “gross” in my head. Once I tried them sometime during my college years, I learned how absolutely delicious they are!
Fast forward to about 6 months ago moving to South Africa and beets are everywhere! Beet salads and sides appear on every family table and restaurant menu, and I notice them in the grocery store in their raw form more often than I ever had in the States.
While we were doing our juice cleanse, we decided to buy a big 5kg bag! We only used about 1/3 of it and had a TON of beets left! I roasted them in large batches and we had them alongside our dinners or on salads, or sometimes with eggs in the morning.
But last weekend we were invited to a braai and I immediately requested to bring a salad with me. Gotta get rid of these beets ya’ll.
So I roasted up another big batch and threw together this salad! My mom has been mentioning one that our neighbors make and since I don’t know their recipe, I came up with this one. If I do say so myself, this one is pretty dang good.
It is topped with a little goat cheese for creaminess and a homemade mustard vinaigrette.
This would also be yummy topped with some extra protein of choice or a different kind of nut if walnuts aren’t your thing.
What You’ll Need:
For the Salad
- 1 bag of mixed salad (spinach or arugula would be great as well)
- 3-4 large beets, roasted and sliced (about 2-3 cups)
- 2-3 ripe pears, skin on and sliced
- 1/2 cup walnuts, chopped and toasted
- 50 g (about 2 oz) creamy goat cheese
For the Dressing
- 1 TBSP dijon mustard
- 3 TBSP balsamic vinegar
- 3 TBSP olive oil
- 1 TBSP honey
- 1/2 tsp garlic powder (more depending on your taste)
Pour all ingredients into a small jar or container with a lid and shake to combine. Add more honey or vinegar according to taste.
If you’re roasting beets at home, give yourself more time to prepare. If not, start at Step 6!
- Scrub the beets and pierce several times with a fork. Wrap in foil and roast at 375 degrees F for up to 2 hours.
- If you are using small beets (mine were large) it will take less time. Roast until they are easy to pierce with a fork or feel soft when squeezed with your oven mitt.
- Remove from oven and let cool.
- Place your chopped walnuts into a baking sheet or pan and toast in the still warm oven for about 5-7 minutes or until lightly toasted.
- Unwrap from foil and peel. Under cool running water, pinch the skin of the beets and it will easily peel off. If you’re having trouble, peel with a knife.
- Slice beets into thin slices or chunks.
- Throw greens, beets and pears all together and toss with dressing.
- Crumble goats cheese over the top (if you do it before, it will melt into the dressing and disappear!) and sprinkle on the toasted walnuts.
Super easy and super delicious! This will be much easier if you buy precooked beets from the grocery, but roasting them at home lets me control their consistency and the roasting kept them juicy and flavorful.
The goat cheese is not overwhelming and pairs very well with all the other ingredients. I am not normally a goat cheese person, but this salad totally changed my mind. There is an earthy, nutty, crisp, creaminess to every bite and I am absolutely in love. Nothing beats this roasted beet salad!
Bring this to your next bbq for a deliciously fresh and healthy option!