I've only ever had beets in tamil dishes and thought it'd be a neat way to incorporate it into a salad. You can ofcourse make many variations of this and roast more veggies as your heart desires. It does take more time to make in comparison to your regular salads but the taste is worth the trouble. Give it a go and see how it pans out for you. Oh and try to include some goat cheese, unfortunately I was out.
- red beets - 2 average sized
- onion - 1 whole cut into large chunks
- walnuts - 3 tablespoons
- yellow bell pepper - 1 cut into large chunks
- baby spinach - 2 cups
- olive oil - 4 teasooons
- goat cheese - 3 tablespoons
- olive oil - 3 tablespoons
- lemon juice - 1.5 tablespoons
- brown sugar - 1/4 teaspoon
- balsamic vinaigrette - 1.5 tablespoons
- salt - 1/2 teaspoon
When I searched up recipes to see how other people roasted their beets I realized the roasting time takes about 1.5 hours because of the firmness of beets. Most of us don't have an excessive amount of time to spare to prepare food, hence I opted to boil my beets then roast them in order to save a bit of time. I'm not sure if you lose nutritional value when you do that though.
To get started, set a pot on the stove on high heat, throw in your beets and fill with hot water to sit above your beets. Boil for half an hour. After half an hour, remove the beets from the pot, wrap each beet with about a teaspoon of olive oil and salt and pepper in aluminum foil. Roast this in the middle of your oven at 425 degrees for 20 minutes. Meanwhile, coat your onions and yellow bell peppers with olive oil, salt and pepper and include in the oven after 15 minutes on aluminum foil (don't cover). Once the 20 minutes are up crank up the broiler on high and leave your veggies in for about 2 to 4 minutes. The onions and bell peppers will only take a few minutes to roast, and with broiling, if you don't monitor, you can easily burn your veggies.
In a bowl whisk together the salt, balsamic vinaigrette, brown sugar, and fresh lemon juice along with the olive oil. You will soak your beets in this vinaigrette and use the remaining amount as your dressing.
Once your beets are roasted, remove from the oven, let cool, peel the skin off, dice into 1/4 inch chunks and throw into your vinaigrette bowl to soak up some of the flavour.
In a small pan, roast your walnuts on medium heat for about 3 to 5 minutes until they turn golden.
Once you have all your ingredients prepared, evenly distribute amongst three plates the baby spinach, beets, onions and yellow bell pepper. Then garnish with some roasted walnuts. Unfortunately I was out of goat cheese but it's definitely an additional ingredient that will make this dish taste that much more delicious.
Drizzle some of the remaining vinaigrette over the salad and voila, you are done.