Wednesday, March 28, 2012

Roasted Beet Salad

(Photo by Taste of Home)
It seems I have been in the groove of trying new recipes lately.  I have tried a number of main dish and salad recipes, in particular.  I hope to share some of these here on my blog in the next few days or weeks, so stay tuned.  Here is a salad recipe which I tried last night:   Roasted Beet Salad.

We liked this a lot.  It seems like a really good, and fairly easy, way of getting some very nutritious vegetables into a meal.   I did leave out the fennel because it's not a favorite of ours, but I'm sure it would add another flavor dimension if you enjoy fennel.  Also, I used a bottled balsamic vinaigrette rather than making the recipe for dressing given with the salad.  It seemed to me it would be the same basic flavor, and I had the bottled on hand.

For a main course with this, I baked some potatoes at the same time the beets were roasting.  Then I topped the halved, slightly fluffed potatoes with reheated leftover vegetarian chili and shredded cheddar, and microwaved them for a couple of minutes until the cheese was nicely melted.  This made a tasty and healthy meal for us last night.  You might like to try it too!
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2 comments:

  1. Elisha9:36 PM

    This looks delicious. I love roasted beets but somehow they always slip my mind when dinner planning. This is perfect timing as I'm headed to the grocery store tomorrow. Thank you for sharing.

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  2. Mrs.T3:53 PM

    I had never tried roasting beets in foil like this. It made it so easy to peel them. We liked this salad a lot and I hope that your family does too.

    Have a wonderful weekend!

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