Spring Supper: Roasted Beet Supper Salad ♥

Roasted beets aren't new on A Veggie Venture. But roasted peeled beets are.

Yes, this recipe from Giada Who-evah works great. The beets really caramelize, plus there's no messing with hot beet skins right before serving time, either.

And this is a lovely salad, a concept recipe really. It hit the spot on a warm spring evening. You could do the beets ahead of time and serve them cold, or at room temperature, but I truly loved them warm. That said, timing for beets always varies so make sure that "supper time" is flexible if you want to serve them warm.

NOW. WHAT TO DO WITH THOSE BEET GREENS? Tune in over the next two days, when I'll share two great ways to use beet greens and stems. Talk about three frugal meals from one bunch of beets. But if you can't wait, here are recipes for beet greens. [Meal Two: Beet Green Risotto, Meal Three: Beet Greens & Three-Onion Pesto Pizza]

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FROM THE ARCHIVES See all the beet recipes in the Recipe Box. My favorites are the Beets with Feta, Borscht Beets and the refrigerator staple, Swedish Beets.

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FREE COOKBOOKS! During April, win free cookbooks at A Veggie Venture! It's all to celebrate the Alphabet of Vegetables, the brand-new A - Z of Vegetables with easy links to great vegetable recipes! Need an example? Check all the spring asparagus recipes.

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ROASTED BEETS SUPPER SALAD

Hands-on time: 20 minutes (dressing & beets only)
Time to table: 2 hours (only 20 minutes if the beets are already roasted)
Serves 4

DRESSING & BEETS
1/4 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil (reduced from 1/3 cup)
1 shallot, minced (about 3 tablespoons)
Salt & pepper to taste

6 medium beets (save the stems and greens!)

Preheat oven to 400F.

Whisk the dressing ingredients in a medium bowl. Trim the beets, peel with a vegetable peeler, then cut into six roughly equivalent pieces and toss in 1 - 2 tablespoons of the dressing (reserve the rest for the salad greens). Seal in foil, place on a baking sheet and roast for 30 - 45 minutes until a knife can be pierced with a fork (Giada said 30 minutes, mine took 45). Open the foil and bake for another 30 - 45 minutes (Giada said 30, mine took 45) until fully cooked and caramelized.

SALAD
Salad greens
The beets - roasted
Something fruity - I used dried apricots, they were gorgeous with the beets
Something nutty - I used toasted almonds
1 avocado
Something cheesy

Toss the greens in the reserved dressing. Toss with beets, fruit, nuts, avocado slices and cheese. Serve and enjoy!

NUTRITION ESTIMATE
BEETS & DRESSING ONLY Per Serving: 136 Cal (43% from Fat, 6% from Protein, 51% from Carb); 2 g Protein; 7 g Tot Fat; 1 g Sat Fat; 18 g Carb; 3 g Fiber; NetCarb15; 24 mg Calcium; 1 mg Iron; 97 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

BEETS & DRESSING plus 8 cups romaine, 4 ounces dried apricots, 4 ounces fontina, 1 avocado Per Serving: 440 Cal (50% from Fat, 12% from Protein, 38% from Carb); 14 g Protein; 26 g Tot Fat; 8 g Sat Fat; 45 g Carb; 12 g Fiber; 253 mg Calcium; 4 mg Iron; 340 mg Sodium; 33 mg Cholesterol; Weight Watchers 10 points

Omitting the avocado Per Serving: 368 Cal (44% from Fat, 13% from Protein, 42% from Carb); 13 g Protein; 19 g Tot Fat; 7 g Sat Fat; 41 g Carb; 9 g Fiber; 247 mg Calcium; 3 mg Iron; 336 mg Sodium; 33 mg Cholesterol; Weight Watchers 8 points

CREDIT WHERE CREDIT'S DUE
Adapted from Giada's Family Dinners by Giada de Laurentiis

SHORTHAND RECIPE
ROASTED PEELED BEETS Peel, cut 6 beets into 6 pieces. Toss in 1-2T of dressing (1shallot, ¼ c balsamic, 1T honey, 2T evoo, S&P). Roast in foil 30-45min, open roast 30-45min. Serve warm on salad greens w dressing, apricots, cheese, toasted nuts. VV07

A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007