Beautiful beets! So colorful and delicious! SO Good for us! Beets are like candy when they are marinated in a honey balsamic dressing, roasted and then served on a bed of baby arugula, toasted pecans, crumbled sheep feta (when not CLEANING), and dressed with the left over honey balsamic. OH SO YUM!
Roasted Beet Salad
Marinade and dressing:
1/4 C Balsamic Vinegar whisked together with 1 TBL honey
Then whisk in ½ olive oil.
Salt and fresh ground pepper to taste
1 bunch of beets peeled and diced
Chop 1 TbL shallots or ½ cup Spring green onions to taste
Preheat oven to 350 and make a parchment tin foil pouch.
Coat beets with ½- ¾ of the marinade and what’s left reserve for the salad greens. Toss in onions.
Cook beets until fork tender about 30-45 minutes depending on size, then open the pouch and cook uncovered to caramelize beets for another 15-20 minutes.
1 bag of baby arugula washed lightly dress
Additions to add to the salad:
Feta, avocado, toasted nuts (walnuts or pecans or pine nuts)