Roasted Golden-Beet Salad


Most days, whatever I have leftover in the fridge will serve as lunch. Sometimes, it is as simple as a can of sardines, mixed with yogurt, salt & pepper and a side of avocado. Other days; dinner leftovers. I was lucky enough to have roasted these beautiful golden beets a few days earlier.

My friend Nancy Partington who writes the blog Urban Kitchen Apothecary at http://www.urbankitchenapothecary gave me a very simple tip on roasting beets; add a little salt before tightly wrapping them in parchment and foil. The salt acts like a magic elixir and these beets come out perfectly every time;  tasty, tender and so incredibly good for you. Thank you, Nancy!

This salad was quick and easy to make since I roasted the beets ahead of time. I buy my mixed greens in the bulk section of the market so it’s as simple as washing and drying to construct. Make sure not to skip the pomegranate & balsamic vinegar reduction. It really adds the right touch of sweet flavor and a wow factor to this salad. I’m eating my colors for lunch and here’s how you can too….

Golden Roasted Beet Salad

Top 8 Free

Serves: 2

How to Roast Beets: Preheat oven to 400 F. Wash beets. Leave a little damp so that the salt sticks to the skin’s surface. Season the outside with course sea salt. Wrap tightly with parchment paper and foil. Lay on baking sheet lined with parchment paper. Bake for 45-60 minutes. Vent open a bit to cool. Skin will peel off easily. Beets should be tender not mushy. Set aside.

Ingredients for the salad:

  • 2 golden beets, washed and scrubbed
  • salt
  • 1 watermelon radish, thinly sliced in rounds
  • mixed greens
  • slivered almonds or seeds of choice. I like pumpkin or sunflower
  • 1 carrot, shaved

Assemble greens, cut beets into rounds, thinly slice radishes using a mandolin or sharp knife, shave carrots with a peeler and scatter slivered almonds or seeds of choice. Drizzle reduction on top.

Ingredients for the pomegranate & balsamic vinegar reduction:

  • 2tbsp aged balsamic vinegar
  • 1 tbsp pomegranate molasses( or you can use 3 tbsp balsamic if you don’t have)
  • 1 tbsp maple syrup ( or to taste)
  • pinch of salt
  • squeeze of lemon
  • water to thin out

Place the vinegar and molasses in a small saucepan with the maple syrup . Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.

Add a squeeze of lemon. Be sure to remove the pan from the heat when the vinegar/molasses mixture is still runnier than honey, it will continue to thicken as it cools.

Stir in a drop of room temperature water before serving if it becomes too thick to drizzle.


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