“How have you not made a beet salad yet this winter season!?”
#Lettucebowandsay “Beets me!”
Even when I wasn’t such a lettuce connoisseur, beet salads were one of my favorites. The most common being beet and goat cheese salads. While the plant-based goat cheese market has come such a long way in terms of flavor and texture, I also want to remind everyone that although you think you might NEED cheese to enjoy a salad…you most certainly don’t. Especially with this yogurt based dressing, it’s creamy sweet and savory all in one…and extra dense in nutrients.
Now let’s chat about beets…
Formally known as beetroots, beets are known for their earthy flavors and aroma. Regardless of color, they of the most nutritious root vegetables available, packing in a good amount of fiber, folate and manganese. They can support the functions of your brain, heart, and digestive system, boost athletic performance and help alleviate inflammation.
Beets are tolerant of cooler temperatures (aka a tried and true winter crop!) and are almost completely edible – cooked or raw. Yup, that’s right. Beet tops (greens) are excellent in salads and the roots can be steamed, roasted, pickled, or enjoyed raw.
Beet Types
Red Beets: most common especially in the grocery store. If you don’t like as much earth, see others below.
Golden Beets: have a mild flavor compared to their red counterparts that is enhanced when cooked.
White Beets: the most neutral and sweet flavor compared to their red and golden counterparts.
Striped Beets: striping occurs on the interior of the vegetable which gives it an almost candy-cane-like pattern.
Beet Salad + Yogurt Dressing
I chose golden beets for this salad 1. because look how BEAUTIFUL! and 2. I wanted to compliment the broccolini rather than dominate. But feel free to use whatever variety you like the most!!
Beet Salad + Yogurt Dressing
Equipment
- Oven
Ingredients
Veggies:
- 1-2 Golden Beets (you can use purple too I just love golden!)
- 1 bunch Broccolini
- EVOO
Yogurt Dressing:
- 1/4 + 2 C + Tbsp Plant-based yogurt
- 2 Tbsp Dijon Mustard
- 1 Tbsp EVOO
- 1 Tbsp Water
- 2 tsp Agave
- 1/2 Lemon (juiced)
Make your Salad:
- Arugula
- Cooked Veggies
- Walnuts (chopped; toasted)
- Plant-based Goat Cheese (optional)
- Yogurt Dressing
Instructions
Veggies:
- Preheat the oven to 425°F
- Prep the beets: cut tops and roots off but leave the skins on. Line a baking sheet with aluminum foil. Drizzle a little bit of EVOO on each and cover with another sheet of aluminum foil – creating a sealed pouch.
- Prep the broccolini: Line a baking sheet and drizzle with EVOO. Toss broccolini in EVOO until coated and sprinkle a little salt.
- Place both in the oven. Cook the broccolini for 25 minutes and the beets for ~45 mins – 1 hour. The beets should be soft to the touch of a fork.
Yogurt Dressing:
- Add all ingredients to a bowl and give it a good mix!
Make your Salad:
- You know the drill. Start with your greens and then layer in on. There is no combo like beets and goat cheese so would highly recommend this optional ingredient!