|Nutritional Guidelines (per serving)|
|Servings: 4 bowls (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to beets, I believe there are two kinds of people in the world - those who love them and those who are scarred by memories of bad, overcooked, smelly, school cafeteria beet cooking reinforced as an adult by whatever it is they put in cans. Beets are delicious, people! They're sweet for heaven's sake! I guess you know which type I am.
Roasting beets is beyond simple. Wrap them in aluminum foil, stick them in the oven till they're soft, peel them like you would a cooked potato, slice and serve. They're great with an acidic dressing or pickled in a brine and ideal with a sharp creamy cheese like feta. Beet salad is a thing that happens in my house on a weekly basis.
But this time I played around with the dressing. I love sumac in anything that benefits from the tang of lemon. So that would certainly include hummus, pita chips, tahini and definitely salad dressing. I made a basic olive oil and lemon juice vinaigrette but added the sumac for a little zing and layer of interesting flavor. Because I prefer my salad dressings a little on the creamy side, I usually add in a touch of mayonnaise or mustard but you can leave those out if you prefer.
- For The Salad:
- 3 beets
- 1/2 s mall (or 1/4 large) red onion, peeled and thinly sliced
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon mayonnaise or mustard
- 1/2 teaspoon honey (or more to taste)
- 1 clove garlic, peeled and finely minced
- 1/2 teaspoon ground sumac
- Salt and pepper to taste
Pre-heat the oven to 400 degrees.
Wrap the beets tightly in aluminum foil, place on a baking sheet to catch any drips and roast in the oven for 45 minutes to an hour or until the beets can be easily pierced with the tip of a knife. Remove from the oven and allow to cool enough to be handled. Peel the beets (the peel will come off easily with a paring knife) and dice.
Make the dressing by whisking together the olive oil, lemon juice, mayonnaise or mustard (to help emulsify the dressing), honey and sumac in a bowl. Season with salt and pepper to taste.
To assemble the salads, divide the salad greens evenly on four plates, top with an equal amount of sliced red onions, diced beets and crumbled goat cheese. Drizzle with the dressing and serve with slices of pita bread.