I love this beet salad because it uses the entire beet...stems, leaves and root! And it is really delicious!
You could add some garbanzo beans and it would make a perfect meal.
Enjoy!
Be well...
Roasted Beet Salad
adapted from From EatingWell: March/April 2015
Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment or topping for hummus. If you can’t find beets with greens attached, use 1 pound of beets and 8 ounces of chard leaves.
8 servings | Active Time: 40 minutes | Total Time: 3 1/4 hours
Ingredients
1 1/2 pounds baby beets with greens attached
1 head garlic
1 cup distilled white vinegar
6 packettes of stevia
1/2 cup finely chopped toasted walnuts
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
Preparation
Preheat oven to 325°F.
Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
Place the beets and garlic in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.
Whisk vinegar and stevia in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.
Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with 1/4 cup of the pickling liquid. Add walnuts, onion, dill, toss gently.
Tips & Notes
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.
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