RECIPE: Roasted Beet Salad

Try this simple Roast Beet Salad with Blue Cheese and Roasted Nuts. Add in a mixture of colorful in season beets!  You can add a squeeze of lemon or orange and a grating of zest to change up the flavor, and/or chopped herbs of your choice! This salad is also delicious with crumbled goat cheese – or omit the cheese altogether for a delightful vegan meal!

Ingredients:

4 medium beets, any color (1 1/2 pounds total), trimmed, washed and unpeeled

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

Sea salt and ground pepper

1/2 cup crumbled blue cheese (goat cheese is good here too!)

1/4 cup toasted nuts

Fresh salad greens

Directions:

1. Preheat oven to 450 degrees.
2. Individually wrap 4 medium beets, trimmed, washed and unpeeled, in foil.
3. Place on a baking sheet and roast until tender when pierced with a knife, 45 to 60 minutes.
4. Let cool. Rub beets to remove skins (they should peel off easily) and cut into small wedges or a mixture of shapes.
5. Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, and 1/2 teaspoon Dijon mustard; season with sea salt and ground pepper.
6. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted nuts on salad greens.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.