ROASTED BEET AND GOAT CHEESE SALAD WITH THE BEST BALSAMIC DRESSING

ROASTED BEET AND GOAT CHEESE SALAD WITH THE BEST BALSAMIC DRESSING

When choosing beets, select firm roots; smaller roots will be sweeter, quicker to cook, and won’t require peeling! While the quality of the greens does not reflect that of the roots, if you are going to consume this very nutritious part of the plant (which I highly recommend), look for greens that appear fresh, tender, and have a lively green color. Cut the majority of the greens and their stems from the beet roots, so they do not pull away moisture away from the root and maintain turgidity. Leave about two inches of the stem attached to prevent the roots from “bleeding.” Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets, squeezing out as much of the air from the bag as possible, and place in refrigerator where they will keep for up to 3 weeks. Beets can be frozen, but should be blanched rather than raw to preserve their nutrients and improve flavor/texture when reheated or thawed!

When you purchase beets its like getting a two items for the price of one! Don’t trash the greens! The greens of beets provide a nice delicate flavor and can be eaten raw, sautéed, or braised. On your right column is information on the different nutrients provided by the root vs. the greens/stems.

ROASTED BEET AND GOAT CHEESE SALAD

INGREDIENTS:

3-5 large beets, chopped into 1” pieces

Stems and Leaves of Beets, chopped

1-2 Tbsp Grape seed oil (or natural Lard)

2 Tbsp balsamic vinegar

1/4 cup vegetable or chicken stock

Mixed Greens

Local Texas Goat Cheese (Blue Heron Farm, Swede Farm)

Roasted Pecans

Best Balsamic dressing*

DIRECTIONS:

Sauté chopped beets in grape seed oil, until soft when punctured with a fork. Mix balsamic and stock in a small bowl or glass. Then add greens and stems to the pan, sauté for 1-2 minutes and add in stock. Allow to simmer with a lid on for 2-3 minutes until greens are cooked down. Remove greens from heat. Divide onto four plates each with a bed of raw mixed greens and topped with 3-4 Tbsp goat cheese, 2 Tbsp roasted pecans, and 2 Tbsp Best Balsamic Dressing!

*BEST BALSAMIC DRESSING:

INGREDIENTS:

• ½ cup Balsamic Vinegar
• 1 clove Garlic, chopped
• 1 tsp Mustard
• 1 Tbsp Maple syrup
• 2 tsp Thyme, chopped
• ½ cup virgin Texas Hill Country Olive Oil

DIRECTIONS:

Shake all ingredients in jar, store at room temperature for up to 14 days.

For other beet recipes including out Shredded Carrot and Beet Salad, check out our Naturally Nourished: Food-as-Medicine for Optimal Health cookbook!