Despite the warm weather, we are starting to come into fall. With the change of season comes a new crop of seasonal vegetables. You will start to see a lot more root vegetables, one of my favorites being beets. Not only are they naturally sweet they are high in vitamin C, potassium and fiber. A great way to incorporate them into your diet is with a roasted beet and goat cheese salad.
Roasted Beet & Goat Cheese Salad
- 1 ½ pounds of beets
- ¼ of olive oil
- Salt and Pepper
- 1 bunch of fresh thyme
- Aluminum foil
- Paper towels
- 1 bag of mixed greens
- 1 log of goat cheese (your choice)
- Candied Walnuts
- Your choice of dressing
Preheat your oven to 375 degrees.
Wash your beets and remove from the stems. Wrap each beet in aluminum foil. Inside each one drizzle a tablespoon of olive oil, salt and pepper, and a few sprigs of time. Then wrap them up tight. Place them on a lined baking sheet. Cook them for 45-60 minutes until they are fork tender. Remove from oven and allow them to cool slightly. Open the tin foil so that the steam can escape. As soon as they are cool enough to handle get some paper towels and start rubbing the beets to remove the skin. Remember, you want to do this while the beets are still warm otherwise the skin won’t come off easily. Once the skin is removed allow the beets to cool in the fridge.
Using a box grater or a food processor shred the beets and place on top of your mixed green. Garnish with goat cheese and candied walnuts and then top with dressing.