Roasted Beet Salad


I’m not quite sure what all the fuss is about beets. They have a beautiful, earthy flavor and are packed full of nutrients such as folate, potassium and fiber.

To make them the star of this salad, I simply roasted a golden and red beet, with skins on, drizzled with oil, at 400F until tender.

After roasting, I let them cool, then peel the skins off. Chop them into bite sized pieces and add other salad ingredients to your liking. I had some local goat cheese on hand, so I used that along with diced yellow peppers. I dressed the salad with a simple olive oil/balsamic dressing. Serve with a nice piece of warm bread and butter.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s