Roasted Beet Salad with Chevre Green Goddess Dressing

Story by Natalie
Roasted Beet Salad with Chevre Green Goddess Dressing
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I didn’t grow up eating beets, much less loving them. Quite the contrary. They were one of maybe five foods my vegetable-loving mom claimed to be “inedible,” and so accordingly, they never appeared on our dinner table. But, now that I'm an adult and (cough, cough) in my 30s, I simply can’t get enough of the jewel toned beauties.


Candied pecans and blue cheese had their time and place...

Roasted Beet Salad with Chevre Green Goddess Dressing

So what changed for me? Well, actually trying them helped. When I was 17 my much cooler older sister moved to Seattle and on the weekends my trusting parents would let me take the 3 hour drive to go visit her in the big city. Being that she was born to be a city girl and I was eager to try anything she deemed cool, we’d spend the weekend eating at any and all noteworthy restaurants. And this is where beets came into play. I wasn’t much of a salad person, but I most definitely was a blue cheese person, so when this gorgeous (it was 2003 guys, I know this combo is old news) salad of roasted beets, blue cheese and candied pecans graced the table, I was stunned with the realization that I had significantly missed out on this beautiful variety of produce my whole life.

Unfortunately, my husband does not share in my learned love for beets, so sadly they are often a delicacy I reserve for eating out. But, when Fred Meyer asked TMP to get creative and spread the word on these sweet vegetables I was so excited I quickly ran out and stocked up on the most gorgeous rainbow variety. And I may have even used this little project to my advantage when I claimed three nights in a row that beets were on the menu due to “work research.

I beg you, don't be like me and avoid beets simply because you've never had them done well. I've learned that not all preparation techniques are created equal, and if canned beets are your only exposure I can't say I blame you for being turned off (perhaps that was my mother's issue with them?). But, beets can be and are an exceptional veggie in all manner of dishes, sure to please even the most varied palates when prepared properly. To get you started on your beet-loving journey, here’s a “how-to” on how to cook them paired with another amazing root, the carrot, resulting in one of Holly and I’s current favorite salads. Candied pecans and blue cheese had their time and place, but we’ve mixed it up a bit and topped this salad with a goat cheese green goddess dressing, packed it with herbs, and plenty of garlic. It's rich, delicious flavor will have you thinking you're fine dining in the big city, and will thoroughly convince you once and for all that beets aren't just edible, they're downright delectable.

This is a sponsored post written by TMP on behalf of Fred Meyer. The opinions and text are all ours.

Roasted Beet Salad with Chevre Green Goddess Dressing

Serves 6

Green Goddess Dressing

4 oz chevre goat cheese
1/3 cup olive oil
4 green onions, white and green parts
10 basil leaves
1/4 cup flat leaf parsley
1 garlic clove
1 tbsp fish sauce
1/4 cup freshly squeezed lemon juice
1/4 tsp freshly ground pepper
1/4 tsp sea salt

Ingredients

2 cups watercress
8 medium sized beets
6 whole carrots, peeled and sliced into two inch pieces
2 tbsp olive oil
sea salt
freshly ground pepper
micro greens

Method

  1. Preheat oven to 375°.
  2. Trim beats of green tops. Place one beet at a time on a foil square and drizzle with olive oil. Bringing the corners of the foil together wrap the beet loosely, but making sure it is completely sealed. Place all the foiled wrapped beets on a baking sheet and roast for 45-50 minutes.
  3. While the beets are roasting align the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the over with the beets for the last 15-20 minutes.
  4. Once the beets and carrots are done, remove from oven and allow to cool completely.
  5. While cooling, combine all ingredients for the salad dressing in a high speed blender or food processor and allow to run until smooth. If the dressing is too thick slowly add more olive oil, 1 tbsp at a time.
  6. Once the beets are cooled, trim the top of the beets off completely and then using a small knife or peeler, remove the skins. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)
  7. On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!