Roasted Beet Salad

One loan beet ... staring at me in the fridge for almost a week now. It was finally time to use it, but I was not feeling inspired at all. When that happens, I have no desire to cook. I had to overcome this and embrace the beet. I decided just a light salad for the night and I couldn't be happier. Since I first made this salad, I have had to buy more beets because we enjoyed it so much.

If you have the availability, try different colored beets. I have heard so many people tell me that they don't like beets because they are too earthy or taste like the dirt. Try white, pink or golden beets. The flavor is much more subtle and they look so bright and beautiful.

If you are making this as a meal, try adding some edamame beans or tempeh croutons!

Roasted Beet Salad

Serves 4 side salads or 2 salads for light meal

1 medium carrot, small diced
1 med beet, small diced
8 oz mushrooms, quartered
1 small zucchini, cut in half moons
olive oil
3 c spinach, julienned
shaved parmesan to top salad (optional)

Balsamic Dressing

1/2 c olive oil
2 T balsamic vinegar
1/2 t salt
1/4 t pepper
1 T lemon juice
1 t horseradish dijon, use regular dijon if you don’t have this but add a little horseradish!
1/4 t onion powder
1/4 t garlic powder

Preheat oven to 375º.

Roast carrots, beets and zucchini for 15-18 minutes or until beets are cooked through.

In the meantime, mix dressing and sauté the mushrooms in a touch of olive oil until they are nicely caramelized.

Mix together all the vegetables. The heat from the veggies will wilt the spinach just slightly. Once you plate it, top with a little parmesan and fresh pepper.