Here’s why you want to eat BEETS
Beets offer you a variety of trace minerals, vitamins, antioxidants and other phytochemicals, as well as valuable glucose that can be helpful for providing overall energy and healing throughout the whole body. And because they’re a root vegetable, they can help you feel more grounded and solid.
Ingredients
2 medium sweet potatoes (or butternut squash), peeled & cubed
3 medium beets, peeled & cubed
3 tbsp olive oil, divided
Salt & black pepper to taste
½ cup crumbled goat cheese OR vegan creamy cashew cheese (recommended brands: Treeline or Nuts for Cheese)
½ cup toasted walnuts
¼ cup fresh parsley or chives, chopped Optional Balsamic Dressing: 2 tbsp balsamic vinegar, 1 tosp honey, 1 tsp Dijon mustard, 3 tbsp olive oil.
¼ cup fresh parsley or chives, chopped Optional Balsamic Dressing: 2 tbsp balsamic vinegar, 1 tosp honey, 1 tsp Dijon mustard, 3 tbsp olive oil.
Directions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
In a bowl, toss the sweet potato cubes with 1.5 tbsp olive oil, salt, and pepper. In a separate bowl, toss the beet cubes with the remaining 1.5 tbsp olive oil, salt, and pepper. (Keeping them separate prevents the beet from staining the sweet potatoes!)
Spread both veggies on the baking sheet, keeping them on opposite sides. Roast for 25-30 minutes until tender and caramelized. Let them cool slightly.
If making the dressing: Whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil until emulsified. Drizzle over the warm veggies and toss gently.
Transfer to a serving platter. Generously top with crumbled goat cheese, toasted walnuts, and fresh chopped herbs.
Transfer to a serving platter. Generously top with crumbled goat cheese, toasted walnuts, and fresh chopped herbs.
Toss lightly with two forks and serve immediately!
* Pro Tip: Serve the salad slightly warm so the goat cheese gets beautifully melty and creamy!
*Recipe IG @kaynat_mediterranean_recipes, Beet information: Liver Rescue, Anthony William
