Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

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

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


Archive