Before I tell you about my roast beet and apple salad, let me tell you a bad secret… I have hated beets for a long time… I can say almost all my life. That probably could be because, coming from tropical country, I have always been fed every vegetable with a lot of hot spices, a ton of onions, garlic, cumin and coriander. You see, beets, carrots and sweet potatoes are sweeter vegetables that should never be eaten with hot spices… But that’s just a piece of my opinion.
Two years ago, I remember a good friend of mine talking about roasting beets, squash and sweet potatoes in the oven while something else was cooking or baking. Although not for the love of the vegetable, I decided to give it a try. Because I always hunger for new experiences in the kitchen, this was a “project”.
The beets I roasted looked so heavenly beautiful, I couldn’t help falling in love with this delightfully purple vegetable! Ever since, roasted beets have been a part of my family’s meals. Just a year ago I tried some roasted beets in this beautiful salad and when I saw how my family loved it, I have made it at least a dozen times. The kids seem to lick their plates clean when I make this one. So now I would love to share it with you!
The recipe you see below, normally fills up two adults and two kids and we never have any left overs. All you need for the salad is:
- Two large beets
- Two medium apples
- A cup of crumbly goat cheese (or substitute this for feta cheese if you don’t like goat cheese or eliminate this if you follow a vegan or paleo diet)
- Half a cup of chopped roasted pecans or walnuts
- 2 naked chicken breasts grilled with just salt-and-pepper and cooled (No bread crumbs or batter on the chicken)
- A fruity vinaigrette dressing, I use this one: Sugar Free Salad Dressing (3 Pack) Sweet Vinaigrette, Sweet Mustard and Citrus Ginger (Sugar Free Dressings, No Carb Dressings, Fat Free Dressings, Diabetic Dressings, Gluten Free Dressings, Vegan Salad Dressing, Vegetarian Dressing)
Well, this is not a salad that you whip up in a jiffy. I roast my beets a couple of days in advance and put it in the fridge along with the aluminum foil cover.
- Give the beets a good scrub, chop off the head and tail and wrap them tight in an aluminum foil. Throw it in the oven whenever you are cooking up a casserole or baking something. The beeps can cook in temperatures between 360°C to 400°C for 20 to 40 minutes. I never attach hard and fast rules for roasting beets. Let them cool in the oven for a few hours before you put them in the fridge.
- When you are ready to make that salad, start with grilling the chicken first. Once done, put that chicken aside to cool.
- Chop the beets to look like a little wedges. Throw the beets into a mixing bowl, add a dash of the vinaigrette dressing, mix well and distribute into plates. If you want this salad to look good, spread out the beets on the plate like a layer.
- Now chop the apples to look like little wedges, throw them into a different mixing bowl, add some of that dressing, mix well and layer it on top of the beets on to the plates.
- Now sprinkle some roasted nuts and some crumbly cheese and serve the salad with chopped chicken on the side! This salad is best served like revenge (Cold, LOL)
Viola! Tell me if that salad doesn’t fly fast!