Roasted Beet & Chive Salad
Some of you might argue that beets taste like dirt, but I'd argue that you should get yourself sorted. Beets are delicious. And paleo beet salad? You can't beet it. (Obviously, you better prepare for some stupid puns.)
Roasted, these little pigmented groundlings are just what winter ordered (and I know that a bunch of you in Minnesota are still going through winter even though it's the end of March). Aside from maybe blood oranges, this is the most colorful thing nature's got in the winter.
Roasted Beet-Chive Salad
gluten-free, paleo, whole30-approved recipe | serves 2
- 1-1.5 lb beets, scrubbed with tops removed (this is about 3-4 beets, depending on the size)
- 2 tablespoon chopped chives
- 3 tablespoons olive oil
- 2 tsp caraway seeds
- 1 tsp Dijon mustard
- salt and pepper to taste
- optional: a little chevre crumbled on top
- Preheat the oven to 400°F.
- Wrap beets loosely in foil, place on a baking sheet and roast for about 50-60 minutes. Halfway through, check each beet to make sure the skin isn't getting scorched. If it is getting scorched but not fully cooked, add a little water to the pouch and keep roasting. You'll know when they are done when you can slide a fork in easily.
- While the beets are cooking, mix up the dressing with the olive oil, mustard, caraway seeds, chives, salt and pepper. After fully cooked, let the beets cool and drizzle on the salad dressing.
- Serve warm or cold. Top with goat cheese if you like.
- Beets + goat cheese = magic
- Serve with Apple-Dijon Chicken or Mel Joulwan's Best Chicken You'll Ever Eat
- This would also be pretty delicious with the addition of sliced oranges, fennel and maybe walnuts!
- Because beets are not wilty greens, this salad is a good make-ahead option since it'll keep well in the fridge for a day or two.
Beet that. Oh gosh, sorry. Cannot stop the puns.
How about you? Are you for beets or against them?