It’s the New Year and you’re all about eating healthy — for the next few days at least. To help you keep this pact of incorporating more greens into your daily diet we turned to Cooking Planit. The site’s Executive Culinary Director, Emily Wilson, creates hundreds of delicious and practical recipes that any level home-cook can prepare. Seriously, to make the process foolproof each recipe comes witha full list of ingredients and necessary cooking utensils. Give it a try with her healthy and colorful roasted beet salad.
If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard.Wash beets under cold water to remove any dirt.Peel the beets, then cut off both ends and discard.
Cut the beets into 1 inch cubes or wedges and place in a baking dish. (If baking different-colored beets, use two separate dishes.)
Wear gloves to prevent staining your hands.Drizzle the beets with olive oil and season with salt and pepper. Toss to coat evenly.
Preheat the oven to 400 degrees.
Add warm water to the baking dish(es) to come up about 1/4 inch high. Cover tightly with foil.
Place beets in the preheated oven. Bake until they are tender and pierce easily with a fork, about 30-40 minutes depending on the size. Check them after 25 minutes.
Heat a small saute pan over medium heat.
Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning.
Place the beets in a large mixing bowl or serving bowl. Drizzle with white balsamic vinegar, and season with salt and pepper to taste. Toss to combine.
Top the beets with crumbled goat cheese and pine nuts.
Transfer the roasted beets with goat cheese and pine nuts to a serving bowl or dinner plates. Ready to eat