Are there any foods that you never use in your cooking at home because you have absolutely no idea what to do with them? Have you ever assumed this veggie or that fruit must be really complicated to prepare so there is no need to even try? I have been guilty of this numerous times. My most recent “oh wow, how easy is that” food is definitely the incredible edible beet. I had no idea how ridiculously easy beets were to prepare, but now that I do, game on.
I had an amazing beet salad when we were on vacation and so I had to recreate it when I got home. I was intimidated by what to do with the beets, but google and Pinterest never disappoint. Prepping beets is a matter of having some time at home which is probably the toughest part of all. You remove the beets from the leaves, wrap them in foil and bake for about an hour to an hour and a half at 425° F. After they cool, slide off the peel and you are all set to use them for salads, smoothies and more. Another little fun fact about beets is you can easily use them for a natural food coloring!
Beets boast numerous health benefits including helping to prevent birth defects, cancer prevention, boost immunities, they are good for heart health and more. If you ever watch The Office, then you can probably watch a few episodes for more information from Dwight I would assume.
This Summer Beet Salad is a simple way to add beets into your diet. It is not exactly the same as the one I had on our trip but it sure hits the spot. You can always omit the goat cheese if you are not a fan or don’t do dairy. Also, add grilled chicken, salmon, tofu, whatever protein you like to make a meal out of it. Each bite gives you a little sweet and tangy with a subtle hint of salty to round it out.
I will confess that while I would love to end this post with some sort of play on the word beet/beat, I think my better judgement is going to win and save you from something really, really bad. So we will just end on a good note! Enjoy!
- 2 medium beets
- 3 T toasted pecans raw will work too
- 2 T dried cranberries sweetened with juice is best to avoid sugar
- 5-7 ounces spring mix leaves
- goat cheese optional
- 1 T balsamic vinegar
- 3 T extra virgin olive oil
- 1 garlic clove
- Juice of 1/2 lemon
- 1/2 tsp ground mustard
- Sea salt and pepper to taste
Preheat oven to 425°F.
Wrap beets in foil and bake for 1- 1 1/2 hours, until soft.
After beets cool, remove peel from beets. It should come off could easily.
Cut beets into 1 inch pieces.
In a large salad bowl, add salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour about 1/2 of the dressing over salad and toss well to coat greens and salad ingredients. This will give a very light touch of the dressing to the salad without it being to oily. If you want more, add to your liking.
Garnish with goat cheese if desired.
I added some diced red onion to this as well the second time I made it and loved that as well!