Ingredients: 

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.