So beets are kinda my jam... I juice them regularly and order them out all the time but I have always been a little intimidated to roast them myself... Clearly this is Gigi talking as Gimmi roasts them all the time because she is quite the more experienced chef than I!
Anywho, I felt like living life on the edge the other day and wrapped these bad boys up in foil and put them in the oven for an hour and guess what? I had roasted beets! It was actually super simple and I found myself feeling kinda silly for not doing it sooner.
I grabbed what I had in the kitchen and whipped up this healthy and super yummy salad. It was much more than I could eat so I brought the left overs to work and my co-workers were just as happy as I was with the results.
I hope you too live life on the edge and roast up some beets to make this or anything really. They are so so yummy!
Salad Ingredients:
3 medium to large beets
Bundle of fresh greens
1/2 cup walnuts
1/4 cup goat cheese crumbled
Dressing Ingredients:
1/4 cup EVOO
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon dijon mustard
Cut beets from beet greens and wash them. Wrap them in foil and place in the oven on 400 degrees for an hour to an hour and half. Open the foil and let cool. Remove skins with a paper towel. Dice and place on top of greens. Garish with cheese and nuts. Add dressing as desired. ENJOY!
Xoxo,
G
