This Roasted Root Vegetable salad from Brooklyn Supper (slightly adapted) is a stunner! Not only is it beautiful to look at, but this colorful, hearty and flavorful meal can be on the table in under an hour. While this is an entree salad, there is no reason that the recipe couldn’t be treated as a side dish.
We carry 3 different varieties of beets most of the year:
Candy-cane Beets: They are more mild in flavor, tender and sweet compared to regular beets. These beautiful beets will dress up any root vegetable dish. They can be eaten raw in a salad, or cooked using the recipe above. The vibrant color fades slightly with cooking, but they still look incredible. They can also be fried and sprinkled with sea salt for “beet chips”, or to add some crunch to a salad.
Golden Beets: From One Green Planet “Golden beets can vary in sweetness; they tend to be a bit sweeter and taste a little less earthy and more mellow in intensity than Red beets. Thanks to its beautiful yellow color, roasted Golden beets can brighten up any food dish and look marvelous in all kinds of salads. Golden or yellow beets are heart healthy, excellent kidney and body cleansers, high in powerful antioxidants, lowers blood pressure, lowers cholesterol, treats anemia and fatigue, and more. They decrease the risk of heart disease and helps in the prevention of various cancers, and are also good for eyes and skin”
Red Beets: “chock-full of essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium, these ruby gems also are a goldmine of health-boosting nutrients that you may not get anywhere else. Here are some great—and surprising—things that happen to your body when you eat beets.”
1 head garlic
5 tablespoons olive oil, divided
1 bunch rainbow carrots, scrubbed and peeled
1 bunch beets, scrubbed and trimmed (or choose a few from each variety above for even more color!)
1 bunch rainbow chard
1 tablespoon lemon juice
1/4 cup raw pepitas (pumpkin seeds)
sea salt, to taste
black pepper, to taste
- Preheat the oven to 350 degrees.
- Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
- Turn the oven up to 425 degrees.
- While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
- Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
- Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons olive oil and combine until smooth.
- Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.