Roasted Beet Salad

Ease of Preparation: Easy
Time of Preparation: 1.5 hours
Yield: 2 servings

This ain’t your typical beet salad! Red and golden beets are slow-roasted to bring out all their sweetness, while a toasty seed brittle adds crunch. A perfectly balanced dressing of maple syrup and balsamic vinegar makes for a salad you’d be happy find in your favorite restaurant!

Ingredients:

Roasted Beets:

• 2 large golden beets, trimmed
• 2 large red beets, trimmed

Seed Brittle:

• ¼ cup (60 ml) maple syrup
• 1 tablespoon (15 ml) vegetable oil
• ¼ cup (60 ml) pumpkin seeds
• ¼ cup (60 ml) sunflower seeds
• 2 tablespoons (30 ml) hemp seeds
• 2 tablespoons (30 ml) flax seeds
• 2 tablespoons (30 ml) chia seeds
• Salt

Dressing:

• 2 teaspoons (10 ml) balsamic vinegar
• 1 teaspoon (5 ml) maple syrup
• 1 teaspoon (5 ml) Dijon mustard
• 3 tablespoons (45 ml) extra virgin olive oil
• Salt and pepper

Beet Salad:

• Roasted Beets
• Seed Brittle
• Dressing
• 2 ounces (57 g) goat cheese
• Gem lettuce

Method:

Preheat oven 350 F (175 C).

For the Roasted Beets:

Before starting the brittle, roast the beets: wrap beets in foil and roast for 1-1½ hours, until tender.

For the Seed Brittle:

In a bowl, combine the maple, oil, pumpkin, sunflower, hemp, flax, and chia seeds. Season with salt and mix to combine.

Line a baking tray with parchment paper and spread the mixture in a thin even layer.

Bake for 15 minutes until aromatic.

Remove from oven and allow to cool completely at room temperature.

When cool, break into shards for the salad, reserve extra in a dry, airtight container for another use.

For the Dressing:

In a mason jar with a tight-fitting lid, combine the vinegar, Dijon, maple, and oil. Season with salt and pepper.

Shake vigorously to combine.

To Serve:

When the beets are cool enough to handle, rub off the skins and trim ends. Cut the golden beets into slices and the red beets into wedges.

Toss the beets separately with a bit of the dressing.

Lay out on serving dishes in layers, golden beets on the bottom, then red beets, gem lettuce over.

Garnish with Seed Brittle shards and goat cheese. Drizzle with more dressing if needed.