Tender roasted beets tossed with tangy goat cheese, toasted walnuts and a yummy balsamic vinaigrette!!
Hey Guys! I took an MRT (Mediator Release Test) a few weeks back to help me determine some of my food sensitivities. This blood test checks your immune system’s response to over 150 foods and chemicals so that you can begin to detect the culprit of inflammation in your body. My results were completely surprising to say the least. Who’s immune system is reactive to LETTUCE!!!! Seriously?!?!?!? I’ve been eating lots of salads lately so the test was able to easily pick up this sensitivity!!!
So this week instead of posting a salad that contains the inflammation culprit…LETTUCE, I decided to post this lovely Roasted Beet & Goat Cheese Salad. If you remember my Roasted Beet & Baby Kale Salad, then you know about my affinity for the roasted beet. Roasted beets are everything because this particular preparation brings out all of that stored sweetness. They are chock full of nutrients to boot!! These babies help lower blood pressure and heart disease risks, boosts stamina, increases blood flow to the brain, decreases inflammation, and improves digestion. Wow!!! What a powerhouse root vegetable!!!
When I think of chronic inflammation, I think of stress. When I think of stress, it makes me think that I need to rely on trusting in God to alleviate the stress. Proverbs 3:5 states to “Trust in the Lord with all thine heart; and lean not unto thine own understanding.” If you’re finding yourself in a position in which you’r worrying about what to do in a particular situation, begin to trusting God more on it. Know that He has the perfect plan/solution just for you to see you through. Say Grace and enjoy!!
Roasted Beet & Goat Cheese Salad
Ingredients
- 3 medium-size beets tops removed and washed
- Olive oil for drizzling
- kosher salt to taste
- pepper to taste
- Dressing
- 1/4 c. balsamic vinegar
- 1/4 c. extra viirgin olive oil
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 c. toasted walnuts garnish
- 2 ounces crumbled goat cheese garnish
Instructions
- Preheat the oven to 425 degrees.
- Place the beets on a baking sheet lined with foil and drizzle the olive oil and salt and pepper on top. Wrap the beets individually in the foil to form pouches.
- Roast in the oven for 60-75 minutes depending on their size.
- Allow to cool to room temperature and peel the skin off of each beet.
- Cut beets into large dice.
- Make the Dressing - Combine all the ingredients in a mason jar. Close the lid and shake for about 1 minute.
- Pour the dressing over the warm beets and toss. Garnish with goat cheese and walnuts. Say Grace and enjoy!
Adapted from Barefoot Contessa Foolproof: Recipes You Can Trust
Beetroot and goats cheese is a classic for a reason. It’s just so darn tasty. Love the addition of the walnuts and that’s exactly the dressing I would have used.
The best, right!! Thanks Jacqueline!
Wish I had these ingredients in house. I would love this for lunch today. Your photos make me want to dig into your salad with a fork!!!
Thanks a bunch Dan!!
That’s so curious that lettuce is inflammatory to your body! I wonder what it is specifically that triggers inflammation? I feel your pain on not being able to have salads! I have ulcerative colitis and now I don’t have a colon as well so I can’t enjoy leafy green or lettuce salads very often. Salads like this have become my favorite so thanks for sharing such an awesome recipe and I hope your inflammation troubles are all sorted out soon!
I know, right???? I meet with my nutritionist next week to dig deeper and discuss a plan.
I also can’t eat lettuce because of my inflammation. Crazy!
I know, right?!?!?!
Simple, tasty, healthy, perfect. Really love this salad
Thanks Bintu!!
My, this looks delicious! Perfect for a summer lunch!
For sure!!
This dish looks so good and healthy!!
Thanks Brent! You’ll love it!! ?
Okay Felesha… I’m going to try this and let you know! It looks very inviting.
Thanks Jillian! I hope you enjoy it as much as I do!! 🙂
Just about to give this recipe a try but all I have on hand are cold pre-cooked beets, will that make a huge difference in the taste? Looks awesome can’t wait to try it!
Hi Haley! It depends on how they were prepared. Boiled beets don’t tend to have the same concentrated flavor of roasted beets. Nevertheless, let me know how it turns out for you.
This recipe is amaizing .
Thanks Lavinia!!
Beautiful simple and delicious! I made this last night with baked chicken and it was SO GOOD! Thanks for the recipe
Thanks Tena!! It’s one of my faves!!
Haven’t even finished cooking the beets yet…..but this dressing is sooooo delicious! Super simple! I picked up some local smoked chèvre today so it’s only going to get better from here on out. Thanks for sharing!
Hope you enjoyed!!
Hi! I was just wondering what I should use for “dressing” ? This recipe looks so good!
Hi Sara! The 3 ingredients (balsamic vinegar, olive oil and Dijon) for the dressing are listed right underneath it. Let me know how it turns out for you!!
Will canned beets work?
Hi Catherine! You’ll need raw beets for this recipe.
Could this be made ahead and refrigerated or is it best eaten warm? Thank you!
I prefer it room temp so just take it out of the fridge early.