Beets are packed with Vitamin C, fiber, potassium, and manganese. They also make your poop red. That’s a lot of fun packed into one vegetable. This beet salad is relatively easy to make, and makes a great bring-to-work snack to eat cold throughout the day, and it only gets better as it marinates longer in the citrus vinaigrette. Can’t BEET that. Yeah.
Roasted Beet Salad with Citrus Vinaigrette
Serves 4: Use local and organic ingredients whenever possible
6 medium sized beets (we like a farmers market mix of different colors)
Extra Virgin Olive Oil
1/2 red bell pepper (seeds and stem removed)
1/2 cup fresh orange juice
2 cloves garlic
1/2-inch piece peeled ginger
1 large pitted medjool date
1/2 cup rice vinegar
1 cup olive oil
Salt and pepper
Preheat oven to 325. Wash and trim the beets (reserving the greens for juicing!). Line a baking sheet with parchment paper. Drizzle the beets with EVOO. Sprinkle with coarse salt and pepper. Roast whole, unpeeled beets for one hour or until they are tender (but not too soft) when you pierce them with a fork. Remove from the oven. Let cool for a few minutes until you can handle them. The skin will be wrinkled and easy to remove. Use a kitchen towel and scrub it off (over the sink or a bowl as it can be messy!)
In a Vitamix or blender: place bell pepper, OJ, garlic, shallot and ginger together. Pulse and mix until purée. Add the date & vinegar. Pulse to mix. On a low setting add the olive oil. Add seasoning.
Slice or cube the beets. Pour the dressing over to coat and chill overnight.