Sunday, February 21, 2010

Roasted Beet Salad

One of my favorite salads from meals that heal, this is a very easy and quick way of adding beets to your diet. If you don't have time for roasting you can microwave the beets, or use canned beets. I also added fresh pomegranate seeds to get more antioxidants.

Even if you don't have the fruit spread and balsamic vinegar you can skip them and use your favorite vinaigrette dressing and it will still taste good. You can check the below link for making your own salad vinaigrette


4 medium beets (about 1 pound), stems trimmed to 1"
2 tablespoons apricot all-fruit spread
1 tablespoon white balsamic vinegar
1½ teaspoons olive oil
1½ teaspoons flaxseed oil
2 tablespoons snipped fresh chives or thinly sliced scallion greens
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium navel oranges
4 cups mixed bitter salad greens, such as arugula, watercress, endive, and escarole

1. Preheat the oven to 400F. Coat a 9" baking pan with cooking spray.

2. Place the beets in the prepared baking pan and cover tightly with foil. Roast for 1 hour, or until very tender. Uncover and let the beets stand until cool enough to handle.

3. Meanwhile, in a large bowl, whisk the all-fruit spread, vinegar, olive oil, flaxseed oil, chives or scallions, salt, and pepper.

4. Slip the skins off the beets and discard the skins. Chop the beets. Cut off the peel and white pith from the oranges. Section the oranges into the bowl with the dressing. Add the beets and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

5. Just before serving, arrange the greens on a serving plate. Top with the beet mixture.

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