Beetroots is popular in smoothies, juices, each part of the vegetable contains some different vitamins and minerals. Beets are a very good source of folate and manganese and a good source of potassium. Beetroots are a good source of fiber and natural sugars. Beets are a very versatile food that can be in a variety of ways. I grate raw beet in salads or smoothies or roast, steam, boil, or grill them to compliment my meal.
A great way to combine the flavorful seasonal ingredients while taking advantage of their nutritional value is by making a fresh dish like this colorful beet salad. Today I roasted them because the high heat enhances natural sweetness.
1 bunch medium beets
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
black pepper for roasting and seasoning
1/2 pomegranate juice
1/4 cup goat cheese
1/4 cup chopped walnuts
I trimmed and topped off the beets, leaving 1/2 inch of the stems. I washed and dried thoroughly.
I placed beets on a piece of foil large enough to make a pouch. I drizzled with olive oil to coat the beets, then sprinkle with salt and pepper. I wrapped the beets tightly in the foil and placed them on a sheet tray.
I roasted the beets for about 40 to 60 minutes. The time will vary depending on the size of the beets.
I allowed beets to cool then peeled and cut into 1/2 inches wages.
I added pomegranate juice, maple syrup to the blender, I blended on medium speed until smooth for 15 seconds. I added olive oil to the running blender and seasoned it with 1/2 tablespoon salt and pepper to taste.
I served to top the beet slice, goat cheese, and pomegranate, and chopped walnuts. I served with pomegranate dressings.
This cooking method makes it easy to prepare and probably the least messy. Walnuts add a nice crunch to a healthy bite.
Roasted beet salad with goat cheese topped with sweet and tangy pomegranate dressings.
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