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Makes 4 servings

2 lbs beets, scrubbed, peeled and thinly sliced
6 medium carrots, thinly sliced
3 T olive oil
Coarse salt and ground pepper
3 T orange juice
1 1/2 t sherry vinegar or white wine vinegar
6 c mixed greens
1/2 c crumbled feta cheese**
1/3 c chopped walnuts, toasted

Preheat oven to 450.

On a rimmed baking sheet, toss beets and carrots with 1 1/2 T olive oil, and season with salt and pepper. Roast until tender, about 30 minutes, tossing halfway through. Allow to cool.

While vegetables are roasting, whisk together the orange juice, vinegar, and olive oil. Season with salt and pepper.

In a large bowl, toss the mixed greens with half of the dressing and transfer to a serving platter. Toss the beets and the carrots with the remaining dressing and add to the platter. Add feta cheese and walnuts before serving.

**Remove cheese for Whole30.

2 large Beets
Olive Oil
Mixed greens or Arugula
Marscapone or Goat Cheese
Butter
Multi-grain bread
½ ounce balsamic
Salt

Preheat oven to 375.

Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of balsamic, cooking until evaporated.

Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of marscapone or goat cheese, then your beets and some more cheese.

Oven-baked for 8 minutes OR grill like a grilled cheese.