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 BeetsIngredients
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
Directions
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.
Vinaigrette
Ingredients
½ cup really good olive oil
1 tablespoon minced shallots
1 tablespoon Dijon mustard
½ tablespoon lemon zest
2 tablespoons freshly squeezed lemon
Directions
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!
