Roasted beets, sliced and marinated in a simple vinaigrette, then topped with goat cheese and mint. Deciding which recipe to make for this week’s 38 Power Foods group was easy. As soon as I spied this quick and easy recipe for marinated roasted beet salad with goat cheese and mint, I knew it was the one since I had everything I needed on hand except the beets.
And as you’ve already guessed, this week’s Power Foods ingredient is beets.
If you haven’t seen the book, it’s definitely worth taking a peek. The 38 Power Foods are categorized into 5 chapters: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish. Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.
So what are beets health benefits exactly? Well, they’re low in calories, high in fiber, rich in iron, folic acid, and beta-carotene. Naturally sweet and delicious, they come in a rainbow of colors – red, white, golden and even candy cane striped (Chioggia).
Full of powerful antioxidants and phytonutrients, beets and may help protect against cancer, heart disease, and eye diseases. And their leafy greens are even more nutritious than the roots, so be sure to find a way to use them. (I usually just wash them, chop them and saute them like I would spinach or swiss chard.)
I did make a few minor changes to the recipe. First, instead of steaming the beets, I wrapped them in foil and roasted them in the toaster oven until tender because I think it’s easier. I also reduced the olive oil called for from 2 tablespoons to 2 teaspoons, which was more than enough for our tastes.
Everyone really enjoyed this simple marinated roasted beet salad with goat cheese and mint, so it’s getting added to my “Make Again” file.
Marinated Roasted Beet Salad Ingredients
Marinated Roasted Beet Salad with Goat Cheese Recipe
5.0 from 1 reviews
Recipe type: Salad, Side Dish
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
A simple salad of sliced roasted beets marinated in a simple vinaigrette and topped with goat cheese and mint
Preheat the oven to 450 degrees F
Cut the top of the beet greens off and save them for another recipe, if desired.
Prick the skins of the beets a couple of times and then wrap the beets in aluminum foil.
Place the foil packet of beets in the oven and roast until they are tender when pierced with the tip of a sharp knife, 1 to 1-1/2 hours, depending on the size of the beets.
Remove the beets from the oven and when they are cool enough to handle, rub the skins and remove them. (They should slip off pretty easily.)
Cut the beets into thin slices.
In a bowl, combine the beets, garlic, vinegar and oil and salt and pepper to taste, tossing well to mix.
Cover and refrigerate at least 3 hours.
When ready to serve, remove and discard the garlic.
Top the beets with mint and goat cheese.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving (1/4th): 141 calories, 7.6 g fat, 12.8 g carbs, 3.1 g fiber, 6.7 g protein and 4 Weight Watchers PPV
I used the toasted oven to roast the beets so I didn’t have to heat up the kitchen.