Some of you are thinking, 'Ew! I'm going to skip this recipe!'
But you really shouldn't.
I'll agree, I used to hate beets.
T eats them and convinced me to try them one day. I told him they tasted like dirt and moved on.
THEN, I had roasted beets. Lovely, tender roasted beets with goat cheese and balsamic vinegar.
And I was forever changed.
I needed something healthy to make for Fourth of July festivities.
I had a bunch of beets and saw some figs on sale at the market.
It was a food experiment.
A really, really good one.
Roasted Fig & Beet Salad
5-10 large raw beets, all varieties
1 container figs
fresh green onion
First off, I cleaned and sliced the beets into rounds.
I placed them on a tray (sprayed with coconut oil spray so they wouldn't stick) and topped with a little ground salt and pepper. Try this kind of salt. It's my favorite one to cook with.
This was my first time cooking with figs, so I had to consult the google.
But basically, you cut them in half. I placed them face down in a tray that had also been sprayed.
I roasted it all at 350 for about 20-30 minutes. The figs were soft and good to go.
The beets took a little longer. I would cook them until they are easy to pierce with a fork.
I made a little dressing to bring all the flavor together.
I mixed some chopped baby green onion with a few tablespoons fig balsamic vinegar and about 1 tablespoon honey.
I put a big pile of baby kale in a bowl and topped it with the roasted beets, then figs, then dressing and finally- crumbled feta.
For those brave enough to try the beets...they were pleasantly surprised.
Still not convinced? Read about some of the antioxidant, anti-inflammatory and detoxification benefits of beets here.
Plus, eating this for part of my Fourth of July lunch made me feel a lot less guilty about this:
Roasted Fig & Beet Salad + Scotcharoo + Swimming + Sunbathing= Balance