Beets are the jewel of the garden, so colorful and packed full of essential nutrients. The red pigment is so strong that it can be used as a food coloring and also leaves a nice purple stain on your fingertips if your not careful! I hope you enjoy the salad recipe that includes many colors of the rainbow.
Beet Salad with a Green Goddess Dressing
2 Roasted Beets
2 Handfuls of Kale/Swiss chard and Beet Greens - chopped
2 cups Green Beans - chopped
1 cup Carrots - Shredded
Dressing
1 Handful of Basil
1/2 tbsp Chives
1 Garlic Clove
3 Scallions
1/4 tsp Lemon zest
1 Handful of Parsley
1 tbsp Apple Cider Vinegar
1 cup Olive Oil
salt and pepper to taste
Directions
Cut the stems off the beets and save for the salad, leaving enough for you to grab onto. Scrub each one clean and wrap in foil. Roast beets in a oven preheated to 400 degrees for about 50 min. When finished, peel off skin and slice into cubes.
Plate all ingredients for the salad.
In a blender add all ingredients for the dressing except for the oil. Pulse until blended. Slowly add oil as the blender is on low.
Drizzle over salad and enjoy!
