Summer beets are sweet and delicious. This warm simple summer salad is delicious on its own, or on top of baby lettuce. Add to other seasonal roasted veggies for dinner.
Beets are a powerhouse of nutrients and beneficial to liver health. Spring onions are a good source of fiber vitamin A and B6.
Season/Summer
Prep time: 10 minutes
Inactive cook time: 45 minutes
Serves 4
6-8 beets if small, roasted whole
4 spring onions, or other onions quartered
4 sprigs fresh rosemary
1 tsp. rosemary, minced for garnish
2 tbsp. balsamic vinegar, or red wine vinegar
2 tbsp. Olive oil
salt to taste
fresh ground pepper to taste
1/2 lemon, juiced for serving
4 oz goat cheese crumbled, optional
4 whole garlic cloves, optional
Preheat oven 400
Lay whole beets and onions on large parchment paper. Make a little boat shape, and sprinkle with salt, pepper vinegar, olive oil and rosemary sprigs. Add garlic if using. Fold Parchment into the middle and twist the sides to secure beets. Tie with kitchen string. Roast for 45 minutes or until beets are tender.
When cool enough to handle peel beets, and slice into quarters. Use kitchen gloves when peeling.
Place in shallow bowl, and drizzle with fresh lemon. Add some crumbled goat cheese if using. Sprinkle minced rosemary. Taste for seasoning.
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