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Roasted beet salad with goat cheese and candied nuts

Posted Jun 21 2010 9:10am

beets-goat-cheese-salad

I’ve often made different variations of the beet and goat cheese salad, but since I prepare the recipes from the top of my head without a recipe, I was quite pleased to find this recipe that I can share with my readers.

During the summer months, you can easily roast beets on the BBQ. If you don’t eat beets usually, I strongly believe this recipe will really entice you in eating them more often because once you’ve discovered the beautiful combination of beets and goat cheese, there is no going back!

Beets are packaged with incredible nutrients. I had written a post featuring the many benefits of eating certain superfoods and beets where on the list. If you’ve missed that post, you can still read it here: 18 foods to turn you into a super eater!

This recipe is another courtesy of comes to us from Elizabeth of Sophisticated Pie .

>>>Ingredients<<<

1 bunch of beets (3-4 medium)

1/2 lb. mixed greens

2 oz. goat cheese

candied nuts (recipe follows)

balsamic vinegar, to taste

olive oil (optional), to taste

kosher salt and pepper, to taste

>>>Preparation<<<

Preheat oven to 375 degrees F. Trim tops off beets and wrap in foil. Place in oven and let roast about 1 hour, until tender. Let cool.

When cooled enough to handle, remove skins of beets and roughly chop into bite-size pieces.

Place desired portion of mixed greens onto plate, add beets, sprinkle goat cheese and candied nuts on top. Season with salt and pepper to taste, and drizzle with vinegar olive oil.

>>> Spicy and Sweet Candied Nuts<<<

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp ground cinnamon

4 c mixed nuts, unsalted (or lightly salted), toasted

4 Tbsp unsalted butter

6 Tbsp light brown sugar

1 Tbsp water

kosher salt, to taste

>>>Preparation<<<

1. Heat a large sauté pan over medium heat and add butter.

2. Once melted, add the toasted nuts, spices, sugar, water, and salt.

3. Sauté until the sauce thickens and nuts are well coated.

4. Transfer nuts to a parchment lined sheet pan and let cool at least 10 minutes before serving.

5. These nuts will keep at least a week or two in an airtight container at room temperature (if they don’t get eaten first).

*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***

If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story: Why not go meatless on Mondays?

>>>> If you’re viewing this healthy eating or healthy living tip as part of an aggregated content stream from different sites, or as a re-blogged post, please check out the content on the original Web site at www.EatSmartAgeSmart.com

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