Golden Beet and Sunny Salad
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March 17, 2010 by Alison
Filed under Healthy Recipes, Salads and Salad Dressings
Yield: 4 servings
(pictured here with toasted pecans)
Sweet golden beets are roasted to bring out their natural sugars, and then marinated in a flavorful vinaigrette to make them pop. This is a beautiful salad and is one of my staples all year round.
Nutrition Tip: To roast veggies in foil without transferring aluminum to the food, wrap the veggies in parchment paper first, then wrap with the foil.
8 small-medium golden beets
1 minced shallot
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon raw honey or a few drops liquid stevia extract
2 tablespoons olive oil
1/4 cup toasted sunflower seeds
Preheat the oven to 425 degrees.
Loosely wrap the beets in parchment paper then wrap again in foil (2-3 beets per package). Place them on a sheet pan and roast until tender, 45-60 minutes. Use a toothpick or fork to check for doneness; the toothpick should slide in easily.
Whisk together the shallot, vinegar, salt, pepper and honey in a small bowl. Gradually whisk in the oil in a steady stream.
When the beets are just cool enough to handle, slip the skins off and discard. While still warm, cut the beets into wedges, and toss with the vinaigrette. Chill the beets several hours or overnight. Toss with the sunflower seeds just before serving.
©2010 Alison Anton. All rights reserved.
