Roasted Beet Salad
I have always loved beets, I mean loved them. I remember when I was a kid I would beg my mom to buy canned pickled beets so that I could down them by the can full. Now how many kids do you know that crazy about beets? My voracious appetite for beets only increased with age. But today I prefer the local heirloom variety.
The health benefits are also pretty chart topping. The purple-crimson pigment comes from betacyanin, a known cancer-fighting agent. Beets are a great source of folic acid, fiber, and potassium as well as phosphorus and iron.
I like to simply roast the freshest local beets that I can find with a few high quality ingredients like big chunks of fleur de sel, sweet balsamic vinegar, and good olive oil.
INGREDIENTS
| 3 medium | sized beet roots, skinned and cubed |
| 2 tbsp | organic olive oil |
| 1 tbsp | balsamic vinegar |
| 1 tbsp | good parmesan cheese |
| Good pinch of fleur de sel | |
PREPARATION:
- Roast the beets in a 400 degree oven for 25 minutes, until a fork easily punctures them.
- Let cool for ten minutes.
- Toss with remaining ingredients.
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