Recipe: Smitten Roasted Beet Salad
It’s officially Heart Month! This unique side salad can be used as a Valentine’s Day side dish or an anytime side to support heart health, featuring roasted beets.
This vibrant veggie may help temporarily lower your blood pressure and is a good source of vitamin K, which supports proper blood clotting and bone health. Beets may also help combat inflammation. As a warning: beets’ bright color is a good sign that they’re nutrient-rich, but beware, they can also stain surfaces (and hands) easily!
This salad can be made in many different ways – feel free to swap out ingredients as desired!
Smitten Roasted Beet Salad
Serves 4
Ingredients
- 3 medium beets
- 1 Tbsp avocado oil
- 4 tsp white balsamic vinegar
- 1 Tbsp lemon juice (approximately 1/2 lemon)
- 2 tsp grainy Dijon mustard
- 1/4 C extra virgin olive oil
- 3 C mixed greens
- 1/4 C feta cheese, crumbled
- 1 Tbsp walnuts
Directions
- Preheat oven to 375 F. Scrub beets thoroughly under cold water. Remove the top and bottom. Coat with 1 Tbsp avocado oil. Seal beets loosely in an aluminum foil pouch. Place the pouch on the baking sheet. Roast 1 hour.
- Remove beets from the oven. Discard foil pouch. Place in a bowl of cold water for 3 minutes.
- Rub beets to remove and discard skins. Cut into 1/8-inch discs. Chill for 4 hours.
- In a small bowl, whisk together vinegar, lemon juice, Dijon mustard, and olive oil. Set aside.
- When ready to serve, whisk dressing to combine – it may have separated. Add mixed greens and dressing to a large bowl. Use tongs to combine well.
- Serve topped with feta, walnuts, and sliced beets.
Tip: For a festive spin, use a small, heart-shaped cookie cutter and cut hearts from the beet slices!
Swaps
- For the avocado oil: olive oil
- For the beets: strawberries or pomegranate arils
- For the white balsamic vinegar: rice wine vinegar
- For the lemon juice: apple cider vinegar or lime juice
- For the mixed greens: arugula or spinach
- For the feta: crumbled goat cheese or a non-dairy cheese alternative
- For the walnuts: pistachios, cashews, slivered almonds, toasted pecans, or pine nuts
