ROasted Beet Salad with minty dressing

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RECIPE CREATED IN PARTNERSHIP WITH Riverbend Gardens x their csa program


DROP A BEET

I love early season beets (and end of season beets) the most. Maybe it’s the way they are when the soil is still relatively cool that makes them particularly palatable to me?

This recipe does little to the beets ( a quick roast & toss in a minty dressing ) but it aims to elevate the beet to show off it’s best quality. I prefer roasted to boiled beets as it makes them sweeter, and in my opinion it’s also a far less messy endeavor.

If you make this recipe with early season beets, you can leave the skin on. Just make sure it’s well scrubbed and free of any dirt or debris.

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THE PERFECT PAIR : BEET & CARROT

Maybe it’s because Riverbend Gardens grows both — grow together, go together — maybe it’s because they’re always kicking around the crisper at the same time, but regardless of the reason, carrot & beet are a match made in heaven to me. You’ll often see them together in my recipes. They roast similarly & are both delicious whole, tossed lightly in dressing or grated as a garnish in a salad.

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Canadian Ingredients - Apple Cider Vinegar

In an effort to maximize local & Canadian ingredients in this recipe, I’ve swapped out my go-to beet-loving-acid ( lime juice ) for some Ontario made apple cider vinegar. While testing the recipe, I realized that it actually added a bit of complexity to the dressing that I really am fond of.

I love experimenting with different vinegar and it never occurred to me (until recently) that there are some delicious Canadian-made ones, or that I could possibly make them from scratch. Perhaps a fun fall project !?


THE RECIPE


CANADIAN INGREDIENTS:

Beets & carrots : RIVERBEND GARDENS
Salt, Mint Tea & Violas : THE NORTHERN TABLE

Ingredients

MAKES 2 PORTIONS | 4 SIDES

1 head garlic
Salt & pepper to taste
1 bunch spring carrots, scrubbed
1 bunch spring beets, scrubbed

DRESSING

1/4 C apple cider vinegar
1/2 C avocado oil
1 t foothills tea (or dried mint)
1 t dried thyme
1 t dried marjoram
1 t honey
1 t sea salt 

 

Directions

Prep 5 Mins + cook 35 mins

  1. Preheat the oven at 400F.

  2. Chop the woody bottom off of your head of garlic.

  3. Place on a piece of foil, drizzle a little olive oil & a pinch of salt on top. 

  4. Clean & halve the beets & carrots, place them on a baking sheet with a drizzle of olive oil

  5. Bake for 15 mins, flip your veggies and bake for 10 minutes more.

  6. While it’s roasting, take a small jar and mix all your dressing ingredients.

  7. To assemble, squeeze roasted garlic out of its papery shell into a large bowl, add dressing and toss carrots, beets until well coated.

  8. Serve warm over quinoa as a meal, or as a side next time you have a barbecue

  • optional - serve with crumbled goat cheese on top, fresh garden flowers & mint


zero waste tips

Keep the beet tops to use in the place of kale (in recipe like this one), spinach or salad!