“Beeting” the January Blues
The oft-forgotten root vegetable gets a New Year’s makeover.
By Alison Malone
Winter holidays go hand in hand with rich cheese platters, sweet-tooth–satisfying dessert trays, calorie-filled cocktails, and heavy meals centered on that ubiquitous bird. Now that the baking ingredients are stored away, the tree is taken down, and the in-laws are safely at home, there’s no better time to follow those New Year’s resolutions and introduce yourself to beets, a root vegetable that is rich with detoxifying properties.
The rich red and golden varieties meld beautifully with crunchy walnuts, fresh orange juice, spicy arugula, and tangy goat cheese, creating a flavor-packed winter salad that will ease the transition between your last guilt-laden holiday meal and your next trip to the gym.
Roasted Beet and Goat Cheese Salad
Recipe developed by Hilary Malone
Ingredients:
2 red and 2 golden beets, roots and stems removed
1/3 cup walnuts, coarsely chopped
2 ounces soft crumbled goat cheese
5 ounces arugula or mixed greens
1 medium shallot, minced
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil
2 tablespoons orange juice
Salt and pepper to taste
Preparation:
Preheat oven to 400 degrees F. Wrap red and golden beets in foil. Roast for 1 to 1 ½ hours or until soft and easily pierced with a knife. Cool beets slightly and remove from foil. Peel and cut into wedges. In a small bowl, mix shallot, vinegar, oil, orange juice, salt, and pepper; toss with beets. Combine salad greens and walnuts in a bowl, toss with beets and dressing. Top with goat cheese, and serve.
Makes 4 servings