ROASTED BEETROOT SALAD

 Roasted Beetroot salad

Beetroots is popular in smoothies, juices, each part of the vegetable contains some different vitamins and minerals. Beets are a very good source of folate and manganese and a good source of potassium. Beetroots are a good source of fiber and natural sugars. Beets are a very versatile food that can be in a variety of ways. I grate raw beet in salads or smoothies or roast, steam, boil, or grill them to compliment my meal.

Beetroot

  A great way to combine the flavorful seasonal ingredients while taking advantage of their nutritional value is by making a fresh dish like this colorful beet salad. Today I roasted them because the high heat enhances natural sweetness.

Ingredients:

1 bunch medium beets

 

1 tablespoon extra virgin olive oil

1/2 teaspoon  kosher  salt

black pepper for roasting  and seasoning

1/2 pomegranate juice

1/4 cup goat cheese

1/4 cup chopped walnuts

Roasted beetroot salad

Method:

I trimmed and topped off the beets, leaving 1/2 inch of the stems. I washed and dried thoroughly.

I placed beets on a piece of foil large enough to make a pouch. I drizzled with olive oil to coat the beets, then sprinkle with salt and pepper. I wrapped the beets tightly in the foil and placed them on a sheet tray.

I roasted the beets for about 40 to 60 minutes. The time will vary depending on the size of the beets.

I allowed beets to cool then peeled and cut into 1/2 inches wages.

I added pomegranate juice, maple syrup to the blender, I blended on medium speed until smooth for 15 seconds. I added olive oil to the running blender and seasoned it with 1/2 tablespoon salt and pepper to taste.

I served to top the beet slice, goat cheese, and pomegranate, and chopped walnuts. I served with pomegranate dressings. 

   

This cooking method makes it easy to prepare and probably the least messy. Walnuts add a nice crunch to a healthy bite.

 

Roasted beet salad with goat cheese topped with sweet and tangy pomegranate dressings.

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