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Recipe of the Month – Roasted Beet Salad

Posted Apr 12 2010 3:57pm

Image: Simon Howden / FreeDigitalPhotos.net

We are giving our good friend Diane Crawford the spotlight. She will be contributing, to our blog, the Recipe of the Month. Diane told us that she noticed the beets in the store were beautiful the other day and should be coming into season here in VA over the next month or so.    

Roasted Beet & Beet Green Salad    

While shopping recently I noticed the beets both red & gold looked exceptionally good so I purchased both.  Beets offer many health benefits and fresh beets are so much tastier than the ones you may have had in the past out of a jar or can.     

This is what I decided to do with them when I got home.  I hope you will all enjoy the recipe. I know we sure did.  I wish I had been able to take a photo of it before it was gone because not only was it delicious, nutritious, but it was beautiful as well.     

Beets     

1 bunch each red and gold beets with beet greens attached     

2 tablespoons olive oil divided     

Salt & pepper to taste     

2 cloves of fresh garlic thinly sliced     

1 handful toasted nuts of your choice (almonds, pine nuts, walnuts)     

Shaved pecorino or parmesan cheese     

Dressing     

½ cup canola oil     

4 tablespoons fresh squeezed orange juice     

2 tablespoons honey     

1 tablespoon water     

1 shalot minced     

Cut greens from beets and reserve.  Scrub beets and then peel.  Cut beets in about 1” dice keeping red & gold beets separated as the red will bleed onto the gold.  Toss separately with olive oil & season with salt & pepper.  Keeping the beets separate place on sheet pan.  I place foil on the pan and make a wall between the beets.  Heat the oven to 375 and roast the chopped beets about 30 minutes or until fork tender.     

Meanwhile wash your beet greens, and sliced your garlic. Then heat the remaining olive oil in a skillet over medium low heat.  Add the garlic and cook about one minute or until fragrant and just beginning to brown.  Add your chopped beet greens.  Cook until the beet greens are just wilted.  Season the greens with salt & pepper.  Serve the roasted beets over the sautéed greens with toasted nuts, shaved cheese & orange vinaigrette.      

Enjoy!     

Diane at Work

If you want to know more about Diane and all the services she offers, including gift certificates, you can contact her at www.cornucopiapcs.com  or (703) 201-2049, also try her personal chef service. She comes highly recommended!     

To learn more about the health benefit of beets take a look at     

http://holistic-nutrition.suite101.com/article.cfm/the_many_health_benefits_of_beets        

 


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