Roasted Beet Salad with Goat Cheese
Beets—you either love them or you hate them. I love them, but I’ve know many beet haters that have told me that to them—beets just taste like dirt. There is a simple explanation for this. Beets are really dirty and people have been taught the wrong way to prepare them. A common tip for preparing beets is to roast them in their dirty skins and rub those skins off after they are cooked. This may save a small amount of prep time, but it infuses the beet with the flavor of the dirt it naturally grows in.
Top improve the flavor of my beets, I like to peel them with a vegetable peeler before roasting them to bring out their natural sweetness. This small step eliminates the dirt flavor that has turned many people against this vibrant vegetable.
Eliminating the flavor of dirt is only half the battle in terms of preparing delicious beets. The other half is pairing these dark sweet root vegetables with complimentary flavors that balance out their complex taste. A tart, citrusy dressing—creamy and tangy goat cheese—crunchy pistachios and fresh micro greens all come together in this dish to produce the best beets you’ve ever had. These beets are so beautiful and delicious they will convert any beet hater into a beet aficionado in no time. Try watching this video demonstration of this recipe if you are new to beets!
Directions:
Preheat oven to 425º Fahrenheit. Line a rimmed baking sheet with parchment.
Slice each beet into 8 even wedges by slicing in half from stem to root and then continuing to slice from stem two root, cut each half into 4 wedges. (See Video)
Transfer sliced beets to parchment lined baking sheet, drizzle with 1 Tbsp of the Olive Oil and toss until all the wedge are well coated.
Arrange the wedges in a single layer on the baking sheet making sure the flat side of the wedges are facing down. Sprinkle with ½ tsp of salt and transfer to the center of your preheated oven for 30 minutes or until a paring knife easily pierces the center of a wedge of beet.
While the beets are roasting make the lemon dressing: Combine the remaining olive oil, lemon juice, dijon mustard, salt and pepper in a small mixing bowl and whisk until emulsified. Set aside until needed.
Remove cooked beets from the oven and transfer to a warm serving platter.
Drizzle evenly with 3 Tbsp of the Lemon Dressing.
Sprinkle the beets with the crumbled goat cheese, chopped pistachios and vegetable sprouts (See video).
Drizzle with remaining lemon dressing and serve warm.
*Raw vegetable sprouts and micro greens can present a risk for food borne illness and should be sourced carefully to avoid contamination. When choosing sprouts and micro greens make sure they are fresh and recently packed, show no signs of wilting or browning and have no extra or excess water or moisture in the container. If you are elderly, immunocompromised or feeding this to small children, you may want to skip the micro greens or serve these over a bed of your favorite lettuce instead.
(Serves 6)
Ingredients:
900 grams (about 2 lbs) Beets, peeled (about 8 medium beets).
84 grams (3 oz) Goat Cheese, crumbled.
28 grams Fresh Vegetable Sprouts/Microgreens* of choice, washed and dried.
28 grams Pistachios, shelled, roasted and chopped.
2 Tbsp Lemon Juice
4 Tbsp Extra Virgin Olive Oil (divided)
2 tsp Dijon Mustard
¾ tsp Salt
⅛ tsp Fine Ground Black Pepper
Beets—you either love them or you hate them. I love them, but I’ve know many beet haters that have told me that to them—beets just taste like dirt. There is a simple explanation for this. Beets are really dirty and people have been taught the wrong way to prepare them. A common tip for preparing beets is to roast them in their dirty skins and rub those skins off after they are cooked. This may save a small amount of prep time, but it infuses the beet with the flavor of the dirt it naturally grows in.
Top improve the flavor of my beets, I like to peel them with a vegetable peeler before roasting them to bring out their natural sweetness. This small step eliminates the dirt flavor that has turned many people against this vibrant vegetable.
Eliminating the flavor of dirt is only half the battle in terms of preparing delicious beets. The other half is pairing these dark sweet root vegetables with complimentary flavors that balance out their complex taste. A tart, citrusy dressing—creamy and tangy goat cheese—crunchy pistachios and fresh micro greens all come together in this dish to produce the best beets you’ve ever had. These beets are so beautiful and delicious they will convert any beet hater into a beet aficionado in no time. Try watching this video demonstration of this recipe if you are new to beets!
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