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
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 a small baking sheet. 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
- 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:
- 2 tablespoon aged balsamic vinegar
- 1 tablespoon pomegranate molasses or 3 tablespoon sweet aged balsamic vinegar
- 1 tablespoon 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.
4 thoughts on “Roasted Golden-Beet Salad”
this looks beautiful and delish!!
This is so lovely, Shahla! So colorful and vibrant, and the pomegranate vinaigrette sounds absolutely incredible. A perfect match for those earthy beets. ❤️❤️
Thanks so much Nancy! I love Pomegranate molasses – maybe a bit too much 😋