Beets are one of my favorite vegetables. They are a super good post workout recovery food due to the nitrate in them increasing the amount of oxygen in your blood. Plus, they are SO tasty. This salad is a dream on a hot summer day 🙂
Roasted Beet Salad
40 min, serves 2 as a side
Salad
- 6 small beets, washed and greens removed
- 1 tablespoon extra virgin olive oil
- A big pinch of sea salt
- A pinch of white pepper
- 2 handfuls of organic mixed salad
Dijon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh squeezed lemon juice, or juice of ½ a lemon
- 1/2 teaspoon Dijon mustard
- A pinch of sea salt
- A pinch of of white pepper
- A sprig of fresh basil, chopped
- 2 teaspoons fresh parsley, chopped
- 2 tablespoons pumpkin seeds seeds (add more for more protein)
Make it;
- Preheat oven to 375ºF (190°C).
- Peel (if needed) and remove the greens from the beets. Split into 4’s.
- Add to an oven safe baking dish with a lid and toss in olive oil, salt, and pepper. Cover and cook for 1 hour. (*Tip – If you don’t have a lid simply cover the baking dish with aluminum foil.)
- When the beets are done cooking, about 30 min, set them aside to cool slightly.
- Meanwhile make the vinaigrette. Add 2 tablespoons of olive oil to a saute pan. Fry the minced garlic for 1 to 2 minutes, until slightly golden but not burnt. Remove from heat and set aside.
- In a medium size bowl, combine lemon juice, Dijon, salt, pepper, basil, parsley, and pumpkin seeds. Add the sautéed garlic along with all of the olive oil from the pan. Whisk until well combined.
- Toss beets with the vinaigrette and salad until everything is well coated.
- Serve and enjoy!
