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From
4-Feb
This vibrant roasted beet and carrot salad is a celebration of whole ingredients'from root to leaf. The beets and carrots are roasted to perfection, the stems are pickled for a crunchy zing, and the greens are used as a fresh garnish. With creamy goat cheese, toasted pistachios, and a light vinaigrette, this salad is as beautiful as it is nourishing.
For the Salad 3 medium beets (with stems and greens) 4 medium carrots (with tops) 2 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp ground cumin 2 oz goat cheese (or crumbled feta) ¼ cup toasted nuts (e.g. pistachios, walnuts, or almonds) For the Pickled Beet Stems Stems from your beets, chopped into ½-inch pieces ½ cup white wine vinegar (or apple cider vinegar) ½ cup water 1 tbsp sugar 1 tsp salt ½ tsp mustard seeds Pinch of red pepper flakes For the Dressing 3 tbsp olive oil 1 tbsp citrus juice (orange or lemon) 1 tbsp red wine vinegar (or leftover beet stem pickling brine) 1 tsp honey 1 tsp Dijon mustard Salt & pepper, to taste 1 tbls Just Better Fiber Garnish Carrot greens, finely chopped Beet greens, finely chopped
Instructions: Pickle the Beet Stems Place chopped beet stems in a heatproof jar. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve sugar. Pour hot liquid over beet stems. Let cool, then refrigerate at least 30 minutes (or overnight for deeper flavor). Roast Beets & Carrots Preheat oven to 400 degrees Trim beets and carrots, reserving greens. Peel beets and carrots. Cut beets into wedges and carrots into diagonal slices. Toss with olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for about 20-25 minutes, stirring halfway, until tender and caramelized. Make the Dressing Whisk together all dressing ingredients in a small bowl until emulsified. Assemble the Salad Toss roasted beets and carrots gently with the dressing. Plate the salad and sprinkle with crumbled goat cheese and toasted nuts. Drain pickled beet stems and scatter over the salad for crunch and zing. Garnish with chopped carrot greens and beet greens for extra freshness and color. Serve Enjoy slightly warm or at room temperature. This salad pairs beautifully with grilled chicken, fish, or simply some crusty bread.
For the Salad 3 medium beets (with stems and greens) 4 medium carrots (with tops) 2 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp ground cumin 2 oz goat cheese (or crumbled feta) ¼ cup toasted nuts (e.g. pistachios, walnuts, or almonds) For the Pickled Beet Stems Stems from your beets, chopped into ½-inch pieces ½ cup white wine vinegar (or apple cider vinegar) ½ cup water 1 tbsp sugar 1 tsp salt ½ tsp mustard seeds Pinch of red pepper flakes For the Dressing 3 tbsp olive oil 1 tbsp citrus juice (orange or lemon) 1 tbsp red wine vinegar (or leftover beet stem pickling brine) 1 tsp honey 1 tsp Dijon mustard Salt & pepper, to taste 1 tbls Just Better Fiber Garnish Carrot greens, finely chopped Beet greens, finely chopped
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For the Salad3 medium beets (with stems and greens)4 medium carrots (with tops)2 tbsp olive oil½ tsp salt¼ tsp black pepper½ tsp ground cumin2 oz goat cheese (or crumbled feta)¼ cup toasted nuts (e.g. pistachios, walnuts, or almonds) For the Pickled Beet StemsStems from your beets, chopped into ½-inch pieces½ cup white wine vinegar (or apple cider vinegar)½ cup water1 tbsp sugar1 tsp salt½ tsp mustard seedsPinch of red pepper flakes For the Dressing3 tbsp olive oil1 tbsp citrus juice (orange or lemon)1 tbsp red wine vinegar (or leftover beet stem pickling brine)1 tsp honey 1 tsp Dijon mustardSalt and pepper, to taste1 tbls Just Better Fiber GarnishCarrot greens, finely choppedBeet greens, finely chopped Instructions:Pickle the Beet StemsPlace chopped beet stems in a heatproof jar.In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil, stirring to dissolve sugar.Pour hot liquid over beet stems. Let cool, then refrigerate at least 30 minutes (or overnight for deeper flavor). Roast Beets and CarrotsPreheat oven to 400 degreesTrim beets and carrots, reserving greens. Peel beets and carrots.Cut beets into wedges and carrots into diagonal slices.Toss with olive oil, salt, pepper, and cumin.Spread on a baking sheet and roast for about 20-25 minutes, stirring halfway, until tender and caramelized. Make the DressingWhisk together all dressing ingredients in a small bowl until emulsified. Assemble the SaladToss roasted beets and carrots gently with the dressing.Plate the salad and sprinkle with crumbled goat cheese and toasted nuts.Drain pickled beet stems and scatter over the salad for crunch and zing.Garnish with chopped carrot greens and beet greens for extra freshness and color. ServeEnjoy slightly warm or at room temperature. This salad pairs beautifully with grilled chicken, fish, or simply some crusty bread.
