Roasted Beet Salad with Goat Cheese and Pumpkin seeds
Consuming raw beet juice is great, and seems to be the trend these days, but roasting, steaming or baking your beets are also great ways (if not better) to get even more nutrients out of them, like Vitamin C, potassium, manganese and boron. Boron is a powerful mineral to pay attention to; it’s responsible for lowering blood pressure and increasing circulation and stamina during exercise – and is known as nature’s viagra! 😉 Here’s a simple nutritious and delicious recipe that combines cooled roasted beets with densely nutritious micro-greens.
Servings Prep Time
6people 10 minutes
Cook Time
45minutes
Servings Prep Time
6people 10 minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Toss the beets in extra virgin olive oil, salt and pepper and put them in the oven at 425 F for about 45 minutes, or until they are tender when pierced with a fork.
  2. While the beets are roasting, add the balsamic vinegar to a small saucepan and bring to a boil. Then immediately lower the heat and simmer until it’s reduced to a quarter cup (approximately 4-5 minutes). Set aside.
  3. Once the beets are done, set them aside to cool. While beets are cooling, arrange your micro-greens evenly on a large plate or shallow bowl.
  4. Once beets are cooled, slip off the skin and slice them into 1/4 inch pieces and place them evenly on top of the micro greens that you’ve laid out.
  5. Crumble the goat cheese on top, followed by the pumpkin seeds. Finally, use a spoon to drizzle your reduced balsamic vinegar and extra virgin olive oil across the salad.
Recipe Notes

WARNING: Don’t commit a culinary crime by tossing out your beet greens. They are high in calcium, iron and folic acid. Enjoy them by sautéing in a little garlic and olive oil, and top them with the balsamic reduction if you have any leftovers from the salad.

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