Roasted Beet Salad

A yummy combination of flavors that is sure to please your palate. Canned beets or Mandarin oranges can be used as a substitute. Simply drain and rinse the beets or Mandarin oranges.

Beet Salad.jpg

Serving: 6 servings

Ingredients

  • 5 small or medium sized beets, trimmed and scrubbed

  • Olive oil cooking spray

  • ½ cup walnut halves

  • 2 ½ tbsp. maple syrup

  • 3 oranges (for ½ tsp. zest, segments, and 3 tbsp. juice)

  • 2 tbsp. aqua faba (the liquid from chick peas)

  • Salt and Pepper

  • 1 (5.5oz) package spring mix with baby spinach (or any mixed baby greens)

  • 1/2 cup of chick peas, drained and rinsed¼ cup thinly sliced red onion

  • ¼ cup crumbled reduced fat feta cheese

 

 

Directions

1.      Preheat oven to 375˚F.

2.      Spray beets with olive oil spray to coat and rub over entire beet.  Wrap beets tightly in foil, grouping smaller beets of similar sizes to form two packages and wrap the largest beet individually (three packages total)

3.      Roast beets in the preheated oven until tender, about 45-75 minutes, depending on size of beet.  (A beet is done roasting when a toothpick slides easily into the center of the beet.  When the beets are done roasting, remove from oven, open the foil and allow to cool.

4.      While beets are roasting, prepare the candied walnuts.   Add walnuts and maple syrup to small skillet over medium high heat, stirring frequently.  Remove skillet from heat and transfer nuts to plate or cutting board and arrange in single layer to cool.

5.  Prepare the dressing.  Zest one of the oranges and add ½ tsp. of the zest to a small mixing bowl.   Then segment the oranges, squeezing out the juice from the remaining bits of each orange after it has been segmented.   Measure out 3 tbsp. of the orange juice and add it to zest in small mixing bowl. 

6.      Add aqua faba to juice/zest mixture and whisk to form the dressing.  Season dressing to taste with salt and pepper.

7.      When beets are cool enough to handle, remove skins and slice into thin slices.

8.      Add spring mix to large mixing bowl along with chick peas & sliced red onion, drizzle with half of the dressing and toss to combine.

9.      Mound ½ of the spring mix onto a platter (or individual plates) and arrange half of beet slices, walnuts, feta, and oranges on top.

10.  Mound remaining spring mixture on top and layer remaining beets, oranges, feta, and walnuts.  Drizzle remaining dressing on top.

Hints:

  • Omit feta cheese to make dish vegan

  • Roast beets without olive oil if following a lower fat diet prescription

  • Add a little chicken or shrimp, if you’re a meat eater