healthy recipe: beet salad

I love beets and will eat anything made with beets, which means mostly all salads. I actually think I have turned everyone around me into appreciating the vegetable. There are of course health benefits to them and although I was forced to eat them as a child because of the fact and of course because my father loved them,  I now make a conscious effort to include them in my weekly diet plan without any parental threats ;).

Here is yet another recipe I found and have tried t and love it as usual, so I wanted to share it with you ladies and hopefully some gents. Hope you enjoy and let me know what you think?

The only thing I changed was the blue cheese, I am not a fan so I used Greek cheese, it works just as well

French Roasted Beet Salad

Consider serving this as a first course. And if you don’t think you like beets, try them roasted. You may just change your mind.

Ingredients
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)
1. Preheat oven to 375°F. Trim stems and roots from beets; peel beets. Cut beets into 1-inch pieces and place in a 13×9-inch baking pan. Toss with the olive oil; spread in pan. Sprinkle with salt and pepper. Cover the pan with foil and roast for 20 minutes. Remove foil and roast for 10 to 15 minutes more or until beets are tender. Set aside to cool slightly.

2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.