Thursday, February 13, 2014

Beet Salad with Mint, Lemon, and Celery





What could be more appropriate for the health conscious eater than making a recipe using red beautiful beets.

 If you adore beets,  but hate the mess, then you are in for a treat. This is the easiest beet making recipe in the world and the tastiest way to eat them. It's so simple that you won't even have to peel them before cooking: Stay with me and trust me on this one!

As much as I love beets, I didn't make them for years because of the mess.. Now I make these heath giving, iron rich, sweet delicacies whenever I find a great looking bunch in the stores. I buy organic  because they are very easy to find in most markets, and the price is not much different than the regular beet prices. ( but the organic are so much better) and most organic brands say, " GMO Free"
  
After roasting the whole beet ( unpeeled) in the oven, I quickly rubbed off the peel,  cut them up, and made a beet salad with some fresh mint leaves,fresh lemon juice, and some crunchy chopped organic celery. It was easy and delicious. Of course the roasted beets were so sweet and tender, I could have just eaten them plain. 

Fresh nutrient dense vegetables like beets are a perfect food on the gluten free diet. They provide great taste and great nutrition. This salad is light and delicious and makes an interesting side dish with just about any meal. For a real treat, put a tablespoon of Greek Yogurt over the beets.

Ingredients needed:
2 large organic beets, roasted whole in their skin
1/4 cup of chopped fresh mint
Juice of a 1/2 fresh lemon
1/4 cup chopped organic celery ( celery is on the dirty dozen list, so I buy organic)

Instructions:
After roasting the beets whole in the oven, remove them and allow them to cool - then remove skin ( it will come off easily) .
Cut beets into large chunks. Squeeze the juice of 1/2 lemon over beets. Add chopped mint and chopped celery and mix well.

How to roast the beets:
Preheat oven to 325 degrees
  • Cut the beet from the greens ( very easy)
  • Wash the unpeeled and uncut beets well 
  • Place them whole on a parchment paper  covered cookie sheet, and roast at 425 degrees for about 45 minutes or until they are soft in the center ( amount of cooking time will depend on the size of your beets). 
  • Remove from the oven and allow them to cool.
  • Take a knife and cut in half lengthwise to make the heart effect - looks great doesn't it!
  • To eat them, just use the back of a spoon or knife to easily remove the skin ( wear rubber gloves or not) and cut the beets up.
  • slice beets and add the lemon juice, chopped mint, and chopped celery.. 

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Power Up Your Diet !  Beets are an excellent source of immune building antioxidants, vitamins, and minerals, including iron.  In addition, they are very

  • low in calories ( about 45 calories a cup) 
  • high in fiber 
  • have zero cholesterol
  • almost no fat 
  • provide cardiovascular benefits 
  • rich in potassium 
 Potassium is known to help lower heart rate and balance the metabolism within the cells by opposing the negative effects of sodium.

 
slice to make it look like a heart
           
  

Some of my additional vegan fresh beet recipes :

Beet and Orange Salad in White Balsamic Vinegar

Quinoa Lover's Salad with Roasted Beets

Medley of Roasted Winter acorn Squash and roasted beets 

 Hearty Beet Borscht Soup; Cold or hot

This post Will be shared on a few of the following blog carnivals

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

May be shared on the following blog carnivals

cut beets from the greens and then trim off stems

Fresh Mint


Roast whole in oven at 425 degrees for about 45 minutes - 1 hour

Remove from oven, cool, and slice lengthwise to make hearts

I will be sharing this beet salad on 

SouperSundays












13 comments:

  1. Roasted beets are the best and I love all of the flavors that you have with them in this salad. Thanks for sharing it with Souper Sundays this week. ;-)

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  2. I love the healthy recipes on Souper Sunday and am glad to be a part of them.
    Thanks for hosting

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  3. Creative idea.

    Great to have you at Seasonal Sundays.

    - The Tablescaper

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  4. I love the look of these - sometimes I feel mint can be a bit overpowering but I can see how it would go with beetroot. Cheers from carole of Carole's Chatter

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  5. I'm not sure how my mom used to cook beets, but I never liked them. This changed after I tried them roasted. I like the flavors and textures in this salad. Thank you for sharing, Judee.

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  6. I love roasting beets. What a lovely salad. Thank you for sharing at Simple Supper Tueday.

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  7. I love roasted beets. I'm seeing vacuum packed beets more and more frequently in the produce section which would make this salad that much easier to throw together.

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  8. I will admit, I have never been a fan of beets, but this actually sounds good! Thanks for linking up to Good Tips Tuesday!

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  9. I love beets! My mom used to grow them when I was a child. Thanks for sharing this with us at the Four Seasons Blog Hop. I pinned this!

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  10. I love beets too and I think your salad sounds delicious, Judee! I love the contrast of the lemon and mint in the dressing. I've featured your recipe in my Hearth and Soul post this week. Thank you for sharing it.

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    Replies
    1. April, Health and Soul is one of my favorite blog carnivals. Thanks so much for featuring my recipe

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  11. I've had beets with lemon but never mint. Sounds wonderful Thanks for bringing these to foodie friday.

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  12. I've added this to a recipe round up today :) Thanks for sharing it on Foodie Friday.

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Thank you for your comment - I love the feedback and interaction