Roasted Herbed-Golden Beet and Yam Salad with Black beans, Goat Cheese and Walnuts
Posted Feb 28 2012 9:30am
Another one of those foods that I reallllly didn’t like growing up. My dad would sneak it into our juices, and I’d beg him to add a ton of apples so I wouldn’t have to taste it. I also grew up eating beet soup, a Polish favorite that my grandmother would always make, and my mom still makes to this day. For some reason I could tolerate that[i think the chunks of potatoes helped]..but definitely not plain beets.
It was always the red beets though, maybe they were just too sweet? But once again- taste buds have changed and I’m glad I’m now somewhat of a fan (I crave/want them occasionally). This is a first for me using golden beets though! They looked gorgeous in the store, so I couldn’t pass them up. I had fun in the kitchen creating a vegetarian side dish with these.
Don’t throw out the beet greens either. They taste great sauteed with some salt, pepper, and garlic and get thrown into this salad.
I sort of just made this up out of some simple ingredients I had on hand.
First you’ll want to chop the beets and a yam into bite sized pieces, and roast for 45 minutes at 400*F in coconut oil and salt. Once cooked, add to a bowl and mix in chopped herbs such as rosemary, parsley, and thyme. Then lightly steam the beet greens in some water, and season with salt and garlic powder. Add greens to the bowl, and stir in one can of black beans (rinsed well). You can leave the beans outs if you want. My stomach isn’t the biggest bean fan, so I left it out for myself and added it to the rest.
Hmm..somethings missing. Oh yes. Goat cheese for flavor, and walnuts for crunch!
Mix together and adjust seasonings to taste.
Serve room temperate or chilled.
Makes a great side dish, or a complete meal with protein packed black beans and healthy fat from coconut oil and walnuts.
And for easy reference:
Roasted Herbed Golden Beet and Yam Salad with black beans, goat cheese, and walnuts
3 golden or red beets, with the greens- [cut into bite sized pieces]
1 yam, [cut into bite sized pieces]
1TBS coconut oil melted
salt, pepper, garlic to taste
1T chopped rosemary
1 T chopped parsley
1/2 T thyme
can of organic black beans, rinsed well
hunk of goat cheese to crumble in
~ 1/3 cup chopped walnuts
Chop the beets and a yam into bite sized pieces, and roast for 45 minutes at 400*F in coconut oil and salt. Once cooked, add to a bowl and mix in chopped herbs such as rosemary, parsley, and thyme. Then lightly steam the beet greens in some water, and season with salt and garlic powder or fresh garlic. Add greens to the bowl, and stir in one can of black beans (rinsed well). Crumble in goat cheese and add walnuts. Serve room temp or cold.
* You can add any herbs or flavors here that you like, like green onion or maybe ginger. The above is just what I used.
Are you a fan of beets? I prefer them roasted over any other method. Then again, I love all roasted vegetables. Put a tray of roasted broccoli and brussels sprouts in front of me and be prepared to be impressed