Golden Beet Salad
Last week I met my mom for a late lunch, it was already 2:30 and neither of us had eaten all day. We stopped at a local restaurant called “3 Squares” as I knew they had a gluten free menu and everything is always fresh and delicious. With dinner only a few hours away, we both chose to order salads and they had a great selection to choose from. Mom ordered the Beet Salad. I reeeeeeally wanted the Beet Salad, but it featured a panko crusted goat cheese disc on top (YUM!!), does anyone miss panko like I do?? How good would that be! So the second best option was the pear salad, equally yummy with candied walnuts and designated gluten free. We practically licked our plates clean, I don’t think a salad ever tasted so good!
As you might guess, I’ve been craving a beet salad ever since. I love golden beets, I also like red beets, but golden are my favorite.
These funny looking guys are almost florescent in color and even more-so once they are baked. They looked as though just pulled from the soil and I couldn’t wait to get them in the oven. I gave them a gentle scrub to remove the dirt, sliced off the top greens and the sprouted bottom, and onto a baking sheet they went. 400 Degrees for 65 minutes and they were done. I would recommend laying down parchment paper or spraying your pan because beets have a lot of natural sugars (I put mine on a blank pan and it took quite a bit of elbow grease to clean!)
- Golden Beets, roasted, cooled, and chilled in refrigerator, then sliced and cut in half (see post for roasting directions)
- Spring Mix salad greens
- Orange segments
- Red onion, sliced into paper-thin rings
- Fresh Mint Leaves, julienned
- Feta cheese crumbles
- Toasted walnuts or pecans (optional)
- Marzetti Simply Dressed Pomegranate Vinaigrette Dressing (optional to add squeeze of lemon)