Beets get a bad rep sometimes. They are so tasty, and yet are one of those root vegetables that have gone in and out of popularity. Well, currently they are back on top, being combined with crème fresh or burrata and fresh greens in salads at many high-end restaurants. One contributing factor to their prominence is their beautiful, rich purple/maroon or golden color. And it is also for that very reason that they are so good for you. Now I know these don’t fly with everyone, but give them a chance and I think you’ll be surprised.
Today I decided to pair them with creamy goat cheese, peppery arugula, balsamic vinegar and grapefruit segments- YUM. All these ingredients go almost too well together, and balance each other out in a great way.
Like I mentioned before, any fruit or vegetable with such a vibrant color is usually a good indicator of the nutrients and vitamins they posses. First, they contain cancer-fighting elements, immunity boosting properties as well as loads of iron. They are a carbohydrate, but one that your body easily transforms into energy, unlike others that are processed and get transferred in to fat. You can buy them with the beet greens on, and when fully washed add great substance to a salad. Many people throw these away but make sure to use the whole thing!
I included a few photos of this balsamic vinegar brand because it is AMAZING. The flavor is unlike any other brand I have tried! I got it at Martha’s Vineyard, but I’m almost out to thank goodness I was able to find the link here to get more! It seriously takes salads to a whole new level with just a little olive oil. Totally worth the money!
Cheese is honestly one of my favorite things; it is SO good. What’s great about goat cheese is that it has less cholesterol than cow’s milk, and its tanginess adds a great deal of flavor. This is a great salad that is sure to satisfy, and would be a very beautiful first course at your holiday celebration!
Roasted Beet + Goat Cheese Citrus Salad:
1 lb. small-medium sized beets
1 teaspoon olive oil
salt and pepper
4 oz. goat cheese, sliced into coins
1 grapefruit, segments cut with pith removed
10 oz. arugula
2 tablespoons balsamic vinegar
4 tablespoons olive oil
salt and pepper
Preheat oven to 350º. Trim the ends off the beats, cover with the olive oil, salt pepper. Wrap in aluminum foil and roast until tender when pierced with a knife, 40 minutes to an hour. Remove from oven and allow to cool, then remove the skins (if desired) by rubbing gently with fingers or a paper towel. Be careful- the beets do stain.
Slice beets into thin rounds. Plate the arugula, divided evenly among plates. Layer 1 beat slice, goat cheese and then grapefruit. Continue until the plate is filled. Combine the vinegar and olive oil until emulsified. Drizzle over the salad and sprinkle with salt and pepper. Enjoy!