Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Roasted Beets and Carrots with Goat Cheese Dressing

1 1/2 pounds golden beets with tops
1 1/2 pounds red beets with tops
3 tablespoons extra-virgin olive oil
3 large garlic cloves, halved
Salt and freshly ground pepper
8 ounces fresh baby carrots
1 tablespoon sherry vinegar
1 large shallot, minced
1 ounce soft goat cheese, crumbles
















  Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.

In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet.

Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.

In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.

In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper

Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.

The roasted vegetables can be refrigerated for up to 3 days. Rewarm before assembling the salad.

Recipe Courtesy of Food and Wine Magazine November 2012
















Recent Posts


Tags

chicken salad Gazpacho bacon Wraps Roast Chicken Salmon apple cider vinegar kalamata olives eggs tomato paste paprika casserole grapes lemon stir-fry beets Salsa bell peppers chicken broth cheese Almonds cashews greek yogurt dr axe potato apricots rosemary honey pumpkin puree cucumber Fruit Smoothie almond milk medjool dates tomatoes pastry cream tomato juice cambozola protein powder chia seeds pumpkin green beans chard leaves Carrot black bean raisins roasted beets peppers sandwiches Cinnamon lime roasted carrots butter vanilla bean cucumbers pasta pistachios goat cheese dressing Reggiano Cheese Kiwi bell pepper cranberries clove brussel sprouts berries mayo Chicken and Broccoli Stir-Fry almond butter pie crust soup Organic 3-Bean & Vegetable Soup Glaze MACA Ginger walnuts cauliflower crust curry powder white wine vinegar hummus croutons cloves Chicken hoisin sauce horseradish Broccoli quinoa coconut yogurt vegetables red wine vinegar gluten free Lemon juice summer tahini apple carrots oregano sugar spinach olive oil thyme gnocchi Guacamole gorgonzola pomegranate molasses Shallot roasted Roasted Brussels Sprouts white beans macaroni salad Squash chili onion croissants quesadillas pecans Italian seasonings eggplant cumin Gruyère cheese roasted veggies Zucchini Parmesan Crisps Bartlett pears Arugula ham banana Southwestern Salsa spicy salmon pomegranate cashew sweet potatoes hash browns garbanzo beans avocados Beet-and-Apple Salad zucchini ACV sourdough bread pear Guacamole Toast parsley Giada's Herbed Quinoa garlic Honey Chipotle sunflower seeds salad peaches


Archive