Beets have amazing health benefits, including being high in vitamins and minerals and serving as a high source of energy. No need to buy canned beets when you can receive so many benefits from preparing fresh ones.
Check out this beet salad, which is very simple to make – the only challenge is cutting the vegetables in specific shapes, and the chef in this video does a great job of working through the proper technique.
6 roasted beets
1 whole endive, finely sliced
1 cup finely sliced red onion
1 tbs chopped fresh mint
2 tbs chopped fresh chives
1/2 cup sliced radish
1 cup black kalamata olives
1 cup crumbled feta cheese
1 tbs whole grain mustard
1 tbs red wine vinegar
2 tbs olive oil (extra virgin)
3 tbs lemon juice
1 tsp salt
1/2 tsp black pepper
Pour ¼ inch of water into a 2 inch deep baking dish, add the beets and cover with foil
Roast the beets in the oven for 40 minutes at 400 degrees
While the beets cook, cut the vegetables and combine them in a large bowl. Remove the beets from the oven and let sit until cool, then mix with the other vegetables.
Mix the mustard, vinegar, olive oil, lemon juice, salt and pepper to create your vinaigrette dressing.
Toss the salad with the dressing, top with olives and feta and serve.
Note: Serve this right away, since the endive will wilt if let to sit very long.
Want to make this and need the written instructions? Just click here to download the full recipe.
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