Recipe Name: Roasted Beet and Beet Green Salad
Recipe Description: A refreshing salad to bring color and flavor to your meal.
Servings: 4
Approximate Time (minutes): 60.00
Ingredients:
3 large beets or 6 small beets with beet greens.
1-2 Tablespoons Cooking Olive Oil
3/4 cups fresh cilantro
4 green onions
1 lemon
1 apple
1/2 tsp Smoke Paprika
1 tsp Smoke Onion Powder
1/2 tsp Smoked Garlic Powder
5 Tablespoon Extra-Virgin Olive Oil
Salt and Pepper
Preparation:
Preheat oven to 400 degrees.
For Beet: Remove stems and leaves and set aside for later preparation. Peel and
cut roots into bite-size wedges (about 1 inch)
Place cut-up beets into a bowl. Drizzle with some cooking olive, and add salt and
pepper, if desired. Toss until evenly coated; add more oil if you need it.
Place the olive oil-coated beet pieces on a baking sheet (line with parchment
paper for easier cleanup).
Bake in a 400-degree oven until tender. It takes about 30-40 minutes.
Rinse the beet greens and chop them into small bite-size pieces.
In a food processor or blender or using an immersion blender. Add 3/4 cups
cilantro, the white and light green parts of the green onions, grate some of the
lemon zest (about a tsp), add the juice of the lemon, five tablespoons of olive oil,
1 tsp smoked onion powder, 1/2 tsp smoked paprika, and 1/2 tsp smoked garlic
powder.
Pulse until combined. Pour into a large skillet and heat on medium-low heat for a
minute or two. Don't let it get too hot.
Add the beet greens and toss for one to two minutes until they become more
vibrant green and shinier. Remove to a large salad bowl and let cool.
Once the beet roots are fork-tender. Remove from oven and cool on the pan until
cool enough to handle. Add beet roots to the beet greens in the bowl and toss.
Chop the apple into 1/4 inch pieces, add to the salad, and toss.
Serve immediately or refrigerate for up to 24 hours.
If the salad is too tart, add more apples, dried cranberries, raisins, a little apple
juice, or honey.
Variations: Top with feta, cotija, or other soft cheese. Add nuts or any other
favorite salad toppings if desired.
Courtesy of Cheryl Packham – Pack’d Smoke Premium Seasonings