roasted beet and goat cheese salad

Ingredients

For the dressing:
1/4 cup minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

mixed baby greens
4 cooked red beets
1 carrot, peeled and very thinly diced 
1/2 of small red onion, very thinly sliced
3 tablespoons salted shelled pistachios (not dyed red)
4 oz soft goat cheese

Instructions

1. Make the dressing: Whisk together the first 5 ingredients. I like to use my Cuisinart SmartStick chopper attachment to make this dressing.
2. Mix all of the salad ingredients together (except the cheese). Slowly incorporate the dressing- you will likely not need it all. Top with crumbed goat cheese.

beet hummus

Ingredients

4 cooked beets, rough dice
1 1/5 cups cooked chickpeas
Juice of 1 lemon
1 tablespoon tahini
2 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon chile flakes

1/4 cup shelled pistachios, coarsely chopped
2 tablespoons chopped dill
crumbled feta cheese


Instructions

1. In a food processor fitted with a steel blade, puree beets, chickpeas, lemon juice, tahini, pressed garlic, salt, paprika, and chile flakes.
2. You may need to add a tablespoon or two of olive oil to thin.
3. Serve in a wide, shallow bowl, garnished with the pistachios, dill, and feta. Serve with pita chips.

*Adapted from The Year in Food

roasted beet salad

Ingredients

2 beets (try 1 red and 1 golden)
2 tbsp. red wine vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 cups arugula
1/4 cup cheese- shaved Parmigiano-Reggiano or creamy goat cheese would work well

Instructions

1. Preheat oven to 425 degrees F.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at for 70 minutes or until tender. Cool; peel and cut into 1/4-inch-thick slices.
3. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4. Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.

*Adapted from Cooking Light

shredded carrot and beet salad

Ingredients

For the salad:

2-3 carrots, shredded using a box grater

4 beets, thinly sliced (I'm in love with LOVE Beets- the beets are already cooked and vacuumed sealed- saves a ton of time!)

2 lbs. of mixed greens

1/4 cup of cheese- I like goat or blue cheese for this salad, but whatever you have on hand will work

For the dressing:

2 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1 tbsp. Dijon mustard

1 tsp. light brown sugar

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 cup extra virgin olive oil

Instructions

1. To make the vinaigrette, in a medium bowl whisk together balsamic vinegar, red wine vinegar, mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

2. Assemble salad and enjoy.

beet, pear, and walnut salad

Ingredients

For the Dressing:
1/3 cup fresh lemon juice
1 1/2 tbsp. sugar
2 tbsp. finely minced shallots
2 tsp. olive oil
1/4 tsp. salt

For the Salad:
4 small cooked beets
10 cups mixed salad greens
1 pear, sliced

3 tbsp. coarsely chopped walnuts, toasted
crumbled blue or Gorgonzola cheese
1 tbsp. chopped fresh chives

Instructions

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk. I like to use my Cuisinart Smart Stick chopper attachment to make salad dressing- so easy!
2. Place salad greens on a large platter. Top with sliced beets, walnuts, pear, cheese, and chives.
3. Serve with dressing on the side.

*adapted from Cooking Light