ROASTED BEETROOT SALAD
To be honest i don’t eat beetroot on the regular. It’s generally a vegetable that i think of juicing more so than one i eat whole. I have made beetroot chips before, which are delicious! But in an attempt to bring the beet back in a real way, i roasted them up in some coconut oil and decided to make a salad with them. And to my surprise, i love roasted beetroot now. They have such a nourishing and earthy taste. My sister would eat canned beetroot any day of the week and i couldn’t stand it, but i think roasting beets is definitely the way to go for me.
Beetroots are high in iron and very cleansing for the blood. Infact i’ve actually made a smoothie with beetroot and berries which surprisingly go really well and made for quite a delightful smoothie combo that made me feel really good after i drank it, very nourishing and cleansed. There is definitely a cleansing quality to the beetroot that i feel instantly when i eat it. Do you agree?
This Roasted Beetroot Salad is simple and satisfying, perfect for the upcoming warmer weather and has such great flavour combinations. Walnuts and beetroot are a match made in heaven and both insanely good for you! This salad is also paleo-friendly, gluten-free, dairy-free if you skip the goats cheese and sugar-free! I hope you enjoy it!
Roasted Beetroot Salad
What you need:
2 sprigs dill
4 tsp goats cheese (optional)
4 tsp Manitoba Harvest hemp seeds
2 handfuls of arugula
salt and pepper
1 tablespoon Manitoba Harvest Hemp oil
1 tablespoon red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 tsp balsamic vinegar
What to do:
Preheat oven to 350 degrees F
Wash 2 beets and cut in half. Wrap each beet in foil and place in the oven to roast for 1 hour or until cooked through
While your beets are cooking, you can make your dressing.
Combine all dressing ingredients in a bowl and stir well.
Wash your arugula and divide on to 2 plates
Once your beets are cooked, cut them into smaller pieces and arrange on top of arugula and spoon some of your dressing on top
Pick off small leaves of dill and sprinkle evenly over salad
Now sprinkle walnuts, goats cheese and hemp seeds
Use the remainder of the dressing atop each salad, add salt and pepper and enjoy!