Roasted Beet Salad
Courtesy of Jules Huddleston https://nutritionbyjules.com/
#1 roast the beets: Pre-heat oven to 375 degrees Fahrenheit. Wash then cut beets into equal size pieces, roughly 1 inch thick, and spread out on the bottom of a baking dish. Lightly toss beets in olive oil, salt and pepper. Cover baking dish with aluminum foil and roast for 20 minutes in pre-heated oven. Remove the foil and check for tenderness with a fork (should be able to puncture with a fork); remove from oven if at desired firmness, or continue to roast without foil for 5-10 more minutes.
NOTE: you can have just the warm roasted beets as a side dish to any meal!
#2 prepare the dressing: Combine the balsamic vinegar and maple syrup or honey in a jar or small bowl and whisk together.
#3 make the salad: Place 1-2 handfuls of greens onto a plate. Scoop ¼ cup roasted beets onto the greens. Sprinkle with cheese and nuts or seeds. Drizzle balsamic vinegar dressing over salad.
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