The fourth post in our recipe theme for the month of March featuring colorful recipes from Kelsi Windmiller!
This week combined some yellows, oranges and golds to make a very bright springtime salad. The key to this salad is a perfectly cooked beet. Salt roasting is a great way to prepare any kind of beet. The salt lightly seasons them (don’t worry, they don’t get really salty) as well as preserves their color and eliminates extra liquid. They taste absolutely amazing on their own so don’t eat all of them before you get to make the rest of the recipe. Dandelion greens have a healthy amount of calcium and iron and make a great addition to this salad. Goat cheese pairs well with the beets and the sunflower seeds add a little crunch.
Golden Beet Salad
2 Golden Beets
Salt for Roasting
1 Bunch Dandelion Greens
1/8c Roasted Sunflower Seeds
1/4c Goat Cheese
1tsp Apple Cider Vinegar
1tsp Olive Oil
Cracked Black Pepper and Salt to Taste
Preheat oven to 400 degrees F. Start by preparing the beets – wash them and remove their greens. Cover the bottom on a shallow roasting pan with a thin layer of kosher salt, lightly arrange the beets on top and cover with foil. Let roast for about an hour or until a knife can stick them easily. Once done, set aside to cool. In a small bowl combine lemon juice, honey, apple cider vinegar, olive oil, salt, and pepper with a whisk or fork, set aside. Wash and dry greens then place in a large mixing bowl. Slice tangerines into rounds, remove the skin and carefully separate segments and add to bowl. Peel the beets, cut them into bite sized pieces and add to bowl. Toss all ingredients together with some of the dressing and pile the salad on a plate. Crumble goat cheese and sprinkle sunflower seeds on top, and finish with more cracked black pepper and dressing if needed. Serve immediately and enjoy!
More healthy recipes from the BLDG 25 Blog!