Serves 4
- 1 pound yellow and/or red beets, rinsed, trimmed, and halved
- 2 tablespoons extra-virgin olive oil
- 9 cups arugula, watercress, or baby spinach
- 4 oz. Capriole Fresh Goat Cheese or other goat cheese
- 1/3 cup broken walnuts, toasted
- Lemon Vinaigrette (recipe follows)
Lemon Vinaigrette
- 1/2 cup olive oil
- 1 teaspoon finely grated lemon peel
- 1/3 cup lemon juice
- 4 cloves garlic, minced
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Lemon Vinaigrette
In small screw-top glass jar combine olive oil, finely grated lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
Instructions
- Preheat oven at 425°
- Place beets in a single layer in a shallow baking pan.
- Drizzle with olive oil; toss to coat.
- Cover with foil and roast for 25 minutes.
- Uncover and roast another15 minutes more or until fork-tender.
- Cool, peel, and slice 1/4-inch thick. Set aside.
- Arrange greens on 4 individual salad plates.
- Top with beets and crumbled goat cheese.
- Drizzle with Lemon Vinaigrette. Sprinkle with walnuts.
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.