Sunday, May 15, 2011

Beet Around The Bush // DIARY FASHION,


Every Sunday I go to the farmer’s market to pick up my organic fruits and vegetables for the week. One of my all time favorite veggies are beets. I drink them every day freshly squeezed with 3 oz ginger, kale, green apple, lemon, spinach and E3 live.  I also love them roasted with garlic and tossed with a salad, fresh herbs, goat cheese and a simple vinaigrette. Roasting beets brings out their natural sweetness, which is so delicious. Not only do I love the color beets add to the salad, they are jam packed with nutrients like folic acid, iron and vitamin A.
Roasted Beets
10- 12 small beets
4 cloves of garlic, sliced thin
8 oz. delicious goat cheese
Olive Oil
Corse salt & freshly ground pepper
Fresh thyme, or any fresh herbs you like
Preheat oven to 400 F. Wash the beets well, remove greens and place in an over-proof dish with garlic. Drizzle with olive oil, salt, pepper and thyme. Cover with foil and roast for about 25 minutes, or until you can easily slice a knife through the beet. When the beets are cool enough to handle, peel and slice into wedges. Toss beets with your favorite greens, fresh herbs, goat cheese and vinaigrette.
½ cup really good olive oil
1 tablespoon minced shallots
1 tablespoon Dijon mustard
½ tablespoon lemon zest
2 tablespoons freshly squeezed lemon
Mix shallots, Dijon, lemon zest, lemon juice, salt and pepper in a small mixing bowl. Slowly whisk in olive oil until mixed well.
Beet It!

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