Roasted Beet Salad and Vandy Vinaigrette Recipe

Beets are one of the healthiest in season veggies you can eat during the winter months. Roasting your own at home is so easy, and so much more nutritious than the packaged kind you may find at the store.

To roast your beets, preheat the oven to 450 degrees. Wrap all your beets in foil and place on a foil lined baking tray. If your beets are huge, you may want to cut them in half before roasting. You want all the beets to be about the same size. Roast your beets for 60-75 minutes. Keep an eye on them. You want them to be somewhat soft to the touch like when you are roasting a sweet potato.

After roasting, let them cool down. Once cool enough to handle, you can use paper towels to remove the outer skin. We like to keep these sliced and on hand in the fridge to throw into winter salads!

The health benefits of beets are amazing! Their nutritional profile makes them a total super food. They contain Folate, Manganese, Potassium, Vitamin C, Magnesium, Iron, Copper, Phosphorus, and Vitamin B6. Additionally, beets contain phytonutrients like betalains, which give them their gorgeous jewel tone.

We serve our beets over spinach and arugula leaves with our Vandy House Vinaigrette. (Recipe below)

We love to add walnuts and sometimes goat cheese to these salads. The proteins we usually add to the salad are chicken or salmon.

Vandy House Vinaigrette Recipe

4 tablespoons extra virgin olive oil

2 tablespoons of red wine vinegar

1 tablespoon dijon mustard

1/2 tablespoon of honey

1 small garlic clove grated

Salt and Pepper

Put all the ingredients into a mason jar and shake it up! This dressing will last in the fridge for a week or so.

If you make the salad, please comment below!

Fun Fact: Beets will turn your poop red if you eat enough. Don't worry, you aren't dying! It's just the beets!