I could not get that MJ song out of my head yesterday coming home from the Farmer’s Market, which was again inundated with beets! I am NOT complaining because, I LOVE BEETS! Beets are delicious AND so good for you. Not only does this vegetable have a natural sweetness, but it is also low in calories, fat free, cholesterol free, low in sodium and an excellent source of folate (for all you pregnant ladies out there). They claim antioxidant properties that help protect against heart disease, birth defects and certain cancers, especially colon cancer.
I know I’m a little obsessed with beets and I shouldn’t assume that all of you are. I HATED beets growing up, mainly because they were usually served out of a can or pickled to death. In adulthood, I have learned to love them by preparing them differently. My go-to for cooking beets is to boil them. It is so easy and takes about 20 minutes. Roasting is also an option which leaves them with a more earthy taste.
I typically eat my beets chilled in a salad or as a side dish but there are plenty of people who eat them warm, in soup or even raw. Since it is summer, I usually make some type of a salad. Yesterday at the farmer’s market I also picked up a bunch of fresh garlic. I love roasted garlic (even though you have to turn on your oven…). It is such a great way to get the health benefits and taste with a little less bite (cooking it mellows out the flavor). For this salad, I combined 3 of my most favorite ingredients into a yummy salad!
SO, let’s BEET IT! Just BEET IT!
Summer Beet Salad with Roasted Garlic Goat Cheese
Prep time: 5 minutes
Cook time: 20-25 (*you can roast garlic and cook beets ahead of time and chill in fridge until ready to use)
You will need:
3-4 medium size beets, cooked and quartered into 1 inch pieces
2-3 heads of garlic, roasted*
3 o z plain goat cheese
3 Tablespoons olive oil
3 Tablespoons vinegar
Salt and Pepper to taste
After beets have been cooked (boiled for 25 minutes or baked at 400 for 25 minutes) and cooled, cut off ends and peel.
Next, cut beets into 1-inch pieces and place in medium sized bowl. Drizzle with olive oil, vinegar, salt and pepper. Set aside.
In a separate bowl, remove the garlic cloves that have been roasted in oven for 30 minutes at 400 (wait for the garlic to cool, otherwise your hands will not be happy!) by squeezing them out from the skin. The garlic should be soft, like butter, and easy to come out. Add the goat cheese and mash with a fork until consistancy is smoothe.
Now you can assemble the salad. Place a handful of mixed greens on a plate. Place beat mixture on top (about 2 spoonfulls) and then add a dollop of the roasted garlic goat cheese. Serve with toasted baguette or french bread. Enjoy!!
* Roast garlic by first chopping off the end of the clove (not the pointed end, the end that is flat). Place the cloves in tinfoil and drizzle with olive oil and a pinch of salt. Bake at 400 for 30 minutes or until soft. Set aside and allow to cool.