Video: Roasted Beet Salad
This delicious beet salad is a crowd pleaser and a great accompaniment to any dish.
Cook Time: 35 minutes
Prep Time: 15 minutes
Ready In: 50 minutes
- 6 medium purple beets, cut in half moons
- 6 medium golden beets, cut in half moons
- 2 medium carrots, cut in 1/4 inch rondelles (coins or full moons)
- 3 tbsp coconut oil, melted
- 1 tbsp thyme
- 1/8 cup orange juice or lemon juice
- 2 tsp apple cider vinegar or plum vinegar
- 2 tbsp fresh basil leaves, minced
- 2 tbsp olive oil
- 3 Cups fresh arugula leaves, packed
- 1/4 cup raw pine nuts
- 1/2 teaspoon black pepper
- 2 tsp salt (like Celtic Sea Salt or Himalayan Salt)
- 1/2 cup feta cheese or blue cheese, crumbled (optional)
- Preheat oven to 400°F. Cover two cookie sheets with parchment paper and set aside.
- Clean beets and carrots well, remove any obvious blemishes from the roots, but leave most of the skin on. Slice beets and carrots into 1/4 inch thick moons and half-moons. Put into a large mixing bowl.
- Melt coconut oil over low heat on the stove or by placing the jar of coconut oil into a shallow bowl of very hot water. Add melted coconut oil, salt and thyme to bowl of beets and carrots and mix, coating all of the beets and carrots.
- Spread the coated beets in a single layer onto the baking sheet. Bake for 15 minutes. Give the beets a quick stir and rotate the pans in the oven. Bake for another 15 to 20 minutes, until the beets are fork-tender. Remove from the oven, transfer the roasted beets and carrots to a clean bowl and set aside.
- In a skillet over medium low heat, toast the pine nuts for 5 minutes. Shake or stir the pine nuts every so often to make sure they do not burn.
Dressing Roasted Beets:
To the bowl of roasted beets and carrots, add in olive oil, apple cider vinegar, orange juice, chopped basil leaves and stir all the flavors together.
Spread the arugula on a plate as a bed for the beets and carrots. Place the beets and carrots in the center and sprinkle pine nuts on top.
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