With the New Year upon us, we've all made deals with ourselves to start off on a healthier foot... yet, come February there's a good chance we'll cave at the first site of a chocolate heart. So while we are putting our best fork forward, why not take a stab at this insanely easy roasted beet salad.
This recipe uses the natural sweetness that comes from roasting beats. Pair it with the a dressing packed with citrus and a hint of honey and you're sure to have a crowd-pleaser.
Prep Time: 10 minutes
Cook Time: 45 minutes
By: Kasey Potts of Kasey's Kitchen
6-8 whole beets (golden and red)
1 stalk of fennel
1 Meyer lemon
1 tbsp Tuscan olive oil (regular works just fine too!)
1 tbsp pure honey
salt (to taste)
Preheat oven to 425.
Remove the long greens from the beets and wash very well. Pat dry with paper towel.
Cut beets in half toss them in a generous amount of olive oil and place face-down on a foil-lined baking sheet (makes for easier clean-up!).
Fold the foil up into a pouch and pinch closed.
Roast for 25-35 minutes or until tender.
At this point, whisk together all the dressing ingredients. Add 1/2 a cup of shaved (of finely sliced) fennel to the dressing, allowing it to marinate for a bit. Set aside.
Once beets are tender, remove from oven and let cool. Once they are at a manageable temperature, peel off the skins. Warning: the red beets will stain clothes they come in contact with! Proceed with caution.
Cut beets into smaller sections or quarters and arrange on a plate. Garnish with shaved fennel and an extra drizzle of the dressing and you're good to go!
See all of Kasey's recipes on her site, Kasey's Kitchen!