You can't beet a salad like this one on a hot day

Pretty much everyone of my generation grew up eating those pickled beets from a can or jar. 
And, we all either love them or hate them. I love them. Steve says he doesn't like "the taste, the color or the texture", but other than that they're fine.
Unfortunately, a lot of people base their opinion of fresh beets on their memories of the preserved variety. To me, that's like basing your opinion of pickles on whether or not you like cucumbers. There's just no comparison.
So, while Steve will be having a plain old lettuce and tomato salad with his meal tonight, I am opting for a tastier, healthier Roasted Veggie and Greens Salad that stars not only the bright red beet root, but also the beet greens, which were never a part of the canned experience of our youth.
If you want a nutritious food, don't toss the leaves when you buy beets. The greens are very low in saturated fat and cholesterol. They are a really good source of protein, folate and zinc as well as fiber, Vitamins A,C, E and K. If it's iron you need, beet greens are high in that, in calcium and manganese.
Roasted Veggies, Beet Greens and Goat Cheese
2 beet roots
Leaves from the stems of two roots
2 parsnips
Olive oil
Salt and pepper, to taste
2 ounces of goat cheese crumbled
  • Scrape the skin from the parsnips. Rub a bit of olive oil on the roots and the parsnips.
  • Roast the parsnips and the beet roots in a 450º oven for 50 minutes or until the beets are softened and can be pierced through with a knife.
  • Peel and slice the beet roots.
  • Chop the parsnips into small rounds.
  • Sauté the leaves quickly in a drop of olive oil. Season with a bit of salt and pepper.
  • Arrange the leaves in the bottom of a bowl.
  • Mix the parsnips and beet roots together on top of the leaves.
  • Crumble the goat cheese on top of the salad.


Vegan

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