I will order beet salad anytime I see it on a menu. It’s a no-brainer! Roasted beets are the best of every world. They are sweet, filling, so nutritious, and pair so perfectly with goat cheese, pecans, and balsamic vinegar. All my favorite salad toppings! This roasted beet salad with reduced balsamic is simple, gluten free, vegetarian, packed with antioxidants, vitamins and minerals and full of flavor.
Roasting beets can be kind of a long process. If you don’t want to roast the beets, you can always quick steam them <—check out this video for tips on how to steam beets! If you are pressed for time, this is the perfect option, and it’s really simple as well! I love roasting the beets though, I roast beets and sweet potatoes together during my Sunday afternoon meal prep. I just set a timer and about an hour later, everything is perfect and all I have to do is try not to eat all the carbs at once!
Growing up, my mom put pickled beets on every salad she ate. I don’t remember ever trying the beets, or if my mom ever offered them to me (I’m sure she did and I made a face at her), but I can assure you I don’t remember liking a beet until my late 20’s. Thank goodness I took the plunge and tried beets again. And brussels sprouts and asparagus and ginger. Yup, all foods I swore I would never love! Still don’t love mayo though, YUCK!
My mom still buys the picked beets, and they are always in the fridge at her house. I don’t have nearly the self control she has around beets. I literally eat them in everything when I roast or steam them for the week. I make vanilla beet smoothies, red velvet pancakes (oh yes), this roasted beet salad with reduced balsamic and citrus dressing on goat cheese beet salad. No control. Beets are always the main part of the dish, not the complimentary food. I’m ok with this. I have no self control, I’ll admit it!
Dave doesn’t hate beets but he doesn’t love them like me. I secretly jump for joy when he doesn’t “love things” because that means I have to share less, and I know some things in the fridge are just for me! He won’t turn away a healthy simple red velvet pancake though. I’m working on a red velvet oatmeal this week, I’m sure he won’t hate having to be my recipe tester for that!
What everyone in my house can agree on is this balsamic glaze. I could literally eat it on top of ice cream, it is so good! The balsamic vinegar reduces down into a thick, super flavorful syrup that is good on salad, over chicken or salmon or on veggies. It’s also so easy to make, but does reach a point of burning, so it’s something you need to keep an eye on. Just pour balsamic vinegar in a small sauce pan. Heat over medium heat until lightly bubbling. Remove from heat when the liquid has reduced by about half and the liquid coats the back of a spoon. Allow the glaze to cool slightly before tasting, you will burn the taste buds off your tongue if you are impatient. I promise, it’s not fun.
The recipe says it takes about an hour to make. Again, if you are short on time, please just steam your beets, they will be ready in under 15 minutes. I always encourage my clients to do meal prep on Sunday. If you do this, you will have beets on hand all week to do whatever you love with them!
Here are some awesome reasons to eat more beets:
The pigments that give beets their gorgeous colors, both red and yellow are called betalains. Betalain pigments are water-soluble and can help detoxify the body naturally. Belatins are both anti-oxidants and anti-inflammatory molecules. Eating beets can help the body detoxify itself naturally and also help support the liver.
Beets have also been studied in eye health. Yellow beets are a great source of lutein, which is the phytonutrient that plays an important role in eye health.
Beets are from the chenopod family of plants, which includes beets, chard, spinach and quinoa. Maybe this is why I love beets so much!
1 cup of beets, cooked has about 75 calories, 34% of your daily recommended amount of folate, 38% of your recommended daily value of manganese and 15% of your recommended amount of potassium. Beets are also a good source of copper, fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6. Beets are great for pregnant women, as they help replenish iron in the body and help with new cell growth.
Apparently beets are an aphrodisiac as well. I’ll just leave that here as my last reason to eat beets!You have to try this Roasted Beet Salad with Reduced Balsamic for lunch @pancakewarrior_ Click To Tweet
- 4 cups organic arugula
- 2 medium red beets, peeled
- 2 medium yellow or golden beets, peeled
- 1 avocado
- 2 tbs. chopped pecans
- 2-3 tbs. crumbled goat cheese
- ½ cup balsamic vinegar
- pinch salt
- Preheat the oven to 400F. Peel the beet and wrap them by color in foil. The red beets will stain the yellow beets if you cook them together. Place the foil packs on a baking sheet and bake at 400F for 1 hour. Remove from the oven and allow to cool.
- Pour the balsamic vinegar in a small sauce pan and turn the heat to medium. Allow the vinegar to come to a slight boil (not rolling boil) and allow the liquid to reduce in half. When the balsamic coats the back of a spoon easily, it's done. Remove from heat and allow to cool slightly.Add a pinch of salt.
- Place the arugula in two separate salad plates.
- Slice the beets and arrange them on the arugula
- Crumble the goat cheese and pecans over the beets.
- Cut up an avocado into cubes and distribute throughout the salads
- Pour the reduced balsamic over the salad right before serving
What about you?
- Tell me how you really feel about beets!
- Favorite food you hated as a kid
- What is one thing that you make during your weekly meal prep?