From Clean Start: Inspiring You to Eat Clean and Live well as found on the relish.com website. This made for a delicious main dish meal last night. If you don't have the beet greens, go ahead and substitute other greens: heirloom lettuce, arugula, watercress, m^ache, red loose leaf, etc.
I first had a similar salad at Annie Gunn's in St. Louis and really liked it (licked my plate clean), but felt something was missing from it. I just figured it out. . .I think the dressing should have a touch of sweetness! That being said, here is my retake on the recipe. If you aren't a fan of goat cheese, feel free to sub it out with Boursin or feta. Also sometimes they serve this salad with strawberries instead of blackberries, but I think the blackberries always look prettier!
This is a yummy, healthy salad recipe, which will have you come back for more. :)
Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy!
The original version of this dish comes from German chef Tim Mälzer.
Beets are good for us - full of Vitamin C, folate, potassium and fiber. But if you are like me, you hardly ever eat them! The orange flavour in these beets is a fun twist to a vegetable that doesn't deserve the faces made at the thought of eating them
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.
This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.
One of my favorites. I love it when it's served right away over ice. Just make sure nto to over power the carrot juice with the beet. Try to use cold veggies it is a big difference in taste if you juice room temp veggies.
This is a delightful and light side dish with any dinner meal. It took me 2 attempts to come up with this delightful dish.
It is also very good served on a slice of Italian or French bread.
With all the fresh veggies that are in the markets now, this is a good time to make this recipe.
The 30 minutes time is for boiling the beets and beans.
This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from cdkitchen.com I am guessing on prep time as I pulled the carrots and beets from the garden, etc.
This comes from one of my food and wine cookbooks. I wish I could post the photo! So lovely. This would be a perfect salad for Valentine’s day. You could buy canned, sliced beets if you wanted to skip the roasting step.