Roasted, marinated beets are very nice with gouda and walnuts. Serve the marinated beets on a bed of microgreens. These greens are from our indoor growing unit.
This simple recipe is great at this time of year for using up root cellar beets. The salad is nice with either golden or red beets. If you use a mixture, the red beets will stain the golden beets pink. It’s best to make a large amount of this marinated salad and store in the fridge for easy meals throughout the week.
Roasted Beet Marinate
8c organic golden and/or red beets, peeled and cut into small pieces
1 small organic onion, rings
3 organic celery stalks, chopped
1c Orange Salad Dressing
2-3c organic microgreens
1/4c-1/3c organic gouda, quark or feta cheese
1/4-1/3c Crispy Salad Topping
Roast the beets at 300F for 60 minutes in a glass dish. The beets should be tender but not soft. While the beets are roasting, soak the onion rings in the Orange Salad Dressing. Add the warm beets and celery to marinate with the onions in the dressing. Cool the beet marinate in the fridge.
When ready to assemble the salad make a bed of greens for the marinated beets. Top the marinated beets with Crispy Salad Topping and gouda, quark or feta cheese. Grass Root Dairies is a local source for organic gouda or quark.
The marinated beets keep well in the fridge. The salad can be assembled quickly for an easy meal. The marinated flavor continues to improve with time.
Orange Ginger Dressing
1 organic orange, freshly squeezed
1/2 organic lemon, freshly squeezed
1 clove organic garlic, finely freshly grated
2T organic ginger, finely freshly grated
2T raw cider vinegar
1tsp local raw honey (optional)
1T homemade whole seed mustard
1/2c organic extra virgin olive oil or organic toasted sesame oil
Freshly squeeze the orange and lemon. Finely grate the peeled garlic clove and ginger. I usually keep organic ginger in the freezer and grate the ginger without peeling. Add the raw cider vinegar, whole seed mustard, and oil. Shake vigorously.
Crispy Salad Topping
2c organic walnuts or organic sunflower seeds, chopped or whole
2T organic coconut oil
1tsp sea salt
In a case iron fry pan melt the coconut oil. Add the sea salt and walnuts or sunflower seeds and stir for a few minutes until the nuts are slightly browned. Cool completely before using. Store in the fridge until needed.