Roasted Beet Salad

Welcome to a new series of posts - I will be putting my favorite recipes out there as well as the nutritional content of the main ingredient. I will also be adding posts that give you advice on how to organize your kitchen, health and wellness tips and green ways to live. Let me know what you like and if you have any suggestions for upcoming posts. 

Main Ingredient - BEETS

Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

ROASTED BEET SALAD

Ingredients:                                                        Citrus Dressing:
4 Medium Beets                                                 1/2 C Olive Oil
1 T Olive Oil                                                        2T Lemon Juice
1/4 t of Salt                                                          2 T Orange Juice
Dash of Ground Pepper                                     1/2 t Salt 
                                                                            1Clove of Garlic Minced 
                                                                            8 Cups Salad Greens
                                                                            1/2 C of Goat Cheese
                                                                            1/2 C Toasted Pecans

Scrub beets with veggie brush.  Lay out a piece of aluminum foil the correct size to cover the beets. Fold beets and aluminum foil to make a packet.  Place on a cookie sheet in an 400 degree oven.  Roast until soften - approx 45 minutes depending on size.  When done, open packet and allow to cool. Rub the beets to remove the skins.  Cut into 1" cubes.  It is great to do this ahead of time.  I will throw this in the night before with another meal and so it is ready to go for the next day.  Makes for a quick lunch or light dinner.

Whisk together all the dressing ingredients and set aside.

When ready to eat, add dressing to beets.  Arrange salad greens on plate.  Mound beets on top.  Top each salad with goat cheese and pecans.

Enjoy!


This recipe comes from Moosewood Restaurant Cooking For Health by The Moosewood Collective.




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