Hands down, this has to be one of my all-time FAVORITE salads. It brings such a unique and refreshing taste to the table, and is a great way to incorporate these mega-nutritious beets into your diet! (Not to mention, the display will surely impress your family or guests). Be bold and different this Holiday season, and leave the traditional food fare to everyone else!
If I’m being honest, I think beets get a seriously bad wrap. I know they have this super rigid exterior, with very little “sex-appeal”, BUT…if you give it some time (in the oven), get to know it a little bit, maybe even pour it a nice glass of wine; they will turn out to be one of the most beautiful vegetables you’ve ever seen!
One reason you should get to know beets better, is because they are loaded with vitamins, minerals, and anti-inflammatory properties. Interestingly enough, their potent anti-inflammatory properties are what give them their deep pigments! They are also known to lower blood pressure, increase energy levels, boost digestion, improve brain health and heart health, help prevent cancer, and promote weight loss.
So yeah, I actually can’t think of one bad thing to say about beets. Oh, and they taste AMAZING TOO! So do yourself a favor, and give this beet salad a try…I think you’ll be surprised at the end result 🙂 But if you don’t believe me, take it from my friend Dwight here…
Roasted Beet Salad
- 3 medium sized beets or 2 large (gold or red)
- arugula enough to make a bed on serving dish
- 2 tangerines peeled; or 1 orange, peeled and cut into small pieces
- 1/3 cup chopped dates pits removed
- 1/3 cup red onion chopped
- 1/2 cup walnuts chopped
- goat cheese optional
- salt and pepper to taste
- 2 tbsp. extra virgin olive oil EVOO or avocado oil
- 1/4 cup EVOO
- 1/4 cup white balsamic vinegar
- 1 tbsp. lemon juice or juice from half a fresh lemon
- 1 tbsp. Italian herb mixture
- Preheat oven to 400 degrees.
- Peel beets and cut into large chunks.
- Transfer beets into a mixing bowl, add 2 tbsp. of EVOO with salt and pepper, and mix well.
- Wrap beets in tin foil and place on baking sheet. Bake for 1 hour. Beets are done cooking when they become soft (you can stick a knife/fork into it easily).
- While beets are cooking, toss arugula and onions in a mixing bow, and mix in the dressing.
- Lay arugula mixture on a serving tray.
- Cut beets into smaller chunks and lay over arugula.
- Add tangerines, dates, and walnuts to rest of salad and serve. If using goat cheese, add at this time.