Beets get a bad rep. I think one reason is because of it’s unflattering name.
Think about it: beeeeeets.
Doesn’t sound fun, interesting or delicious.
But these rooted veggies are actually interesting little guys. They’re light and surprisingly sweet.
They also bleed bloody murder when you slice ’em up with reds and violent pinks, giving your plate a pretty burst of color.
One way to serve them is as a beet salad.
Beet Salad Recipe
3 Medium Raw Beets
1 Cup Chopped Kale
1/4 Cup Whole Almonds
1/2 Lemon Juice
2 Tbsp. Olive Oil
Salt and Pepper
Yields: 8 servings
1. Preheat oven to 450 degrees. Cut tops and roots off beets. Quarter beets and coat in olive oil on foil-lined baking sheet. Bake for in oven for 2 hours, or until tender.
2. While beets are in the oven, coarsely chop kale and almonds. Mix both into a bowl.
3. When beets are cooked, remove from oven and let cool for 20 minutes. Peel off skin with paring knife or with hands; skin should easily peel off flesh of beets.
4. Finely chop beets and mix into bowl with kale and almonds. Squeeze fresh lemon juice into bowl, and add salt and pepper to taste. Mix.
5. Serve chilled and enjoy!
This was my first attempt at roasted beet salad and I must say that I’m not fond of the beet-cooking process. It’s time-consuming and messy. Word of advice: don’t prep this beet salad recipe in clothing you care about– you’ll risk staining it.
Just take a look at my fingers!
And that’s after 5 scrubs in scalding hot water. My suggestion for those of you who don’t want to go through this is to purchase pre-cooked beets. I found some at my local Trader Joe’s for $1.99 — so much more convenient.
It comes with about 5 baby beets in the package, which is sufficient for this beet salad recipe.
If you want an extra umph of flavor, you can also sprinkle feta cheese just before serving.
Healthy eating FTW.