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Root Vegetables - How to Make a Roasted Beet Salad

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Lisa Wilson: Hey, I am Lisa Wilson with Nourished, we are working on root vegetables today. We are having a lot of fun in the kitchen. Well, moving on to our Roasted Beet Salad. I am going to show you how to put together really pretty salad that's eating for the season. So we are going to start with a pear. Now of course, you can use an apple right here. I think it's delicious with apples too, either way apples or pears. What we are going to do is just go ahead and slice your pear in to wedges. I'm going to get few of those long ones to make it real pretty, in just a minute and then you will take the center of it, and just fan that out. Okay, just like that, good.

Now, what we are going to do is take our Beet. Now, I have already roasted these beets. I roasted them for 90 minutes in the oven at 350 degrees and you can see how beautiful the color is on these beets. They are really sweet and then you just go ahead and put them in a fan arrangement, right on top of your pear. It's going to be so pretty. Okay, now that's enough.

Alright, next on to our arrangement, we are going to get a few pumpkin seeds, also for the season. The pumpkin seeds sprinkled right over the top, okay. Then, what we are going to do is take a little bit of the tops of the beets and this is what I love about beets. It's really -- I feel like, I am getting a two for one deal when I buy beets because you can use the bottom, roast them, make beet kavas, whatever you want and then you can also use the top. So, I am just going to go ahead and ever so lightly go ahead and shred this, what I am looking for is a real thin cut. Now, beet tops, if they are not cook can be a little bit difficult to digest, so we are not going to use very many. This is more for garnish to make it look really pretty but it's going to be just fine, if we use a few. So go ahead and sprinkle those right on top. Okay, and then finally our dressing. I always make my own dressing. So, into my mini food processor, I have a one clove of garlic and they are all ready. I have a little bit, the juice one half lemon, okay, right into my machine, a little olive oil, kind of a rule of thumb, it's two-thirds oil, one-third acid which would be either your vinegar or your lemon and I am going to put a little bit of apple cider vinegar in here, although I like this salad with a nice Balsamic. So, we are going to go with the apple cider vinegar. Then, with the lid on, if you like more garlic, add more garlic. I happen to love garlic. Okay, we are just going to drizzle that right over the top. It's really pretty when you have a Balsamic, it adds just another color. Okay, we have nice lemon vinegar right now and last, we are going to go ahead and shave a little bit of cheese on. Now I really love a real deep cheese on the top of this, I like goat cheese with herbs, I like a nice. blue cheese but I don't have any of that, so we are going to go ahead and shave on a little bit of the parmesan. I was deciding, if I want parmesan or if I wanted Cheddar, I decided to go for the parmesan, I was in a parmesan mood. This is a raw cheese right on top, okay, and it's ready to serve, is it not pretty? Next, we are going to learn what to do those Beet Tops.

Expert: Lisa Wilson

P: 703/587-6872

Email: nourishedllc@verizon.net

Lisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar More »