Here is the last of my homegrown garlic - scraping the bottom of the bin.
But on to beets- one of the few roots I have yet to satiate on this winter. I'm not going to dive into the nutrition world today- because, well, I just don't feel like it. Instead, let's just drool over some pictures...
Roasty, toasty, cozy…...
Roasted Beet Salad with Maple Miso Balsamic Dressing
Serves 6
Ingredients
4 large beets, ruby red, golden (pictured) or bullseye chioggia
1 tbs. grape seed oil
2 tsp. maple syrup
1/2 tsp salt
1/2 lb. baby spinach
1/4 cup crystallized ginger, minced.
1/2 cup raw walnuts
1 garlic clove
½ cup olive oil
½ cup balsamic vinegar
1 tsp. mustard
2 tbs. miso
1 tbs. maple syrup
½ tsp sea salt
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Wash beets well and slice of ends. Slice into 1/4 inch thick rounds, unpeeled. Toss with grape seed oil, syrup and salt, and place on baking sheet in a single layer.
Roast for 15 minutes, check and flip if beginning to get golden. Continue to roast for another 10-15 minutes, or until fork tender and beginning to caramelize. Remove from oven and set aside.
Turn oven down to 325 degrees and toast walnuts on a baking sheet for 5-10 minutes, until fragrant and just beginning to brown. Watch carefully- they have a propensity to burn! Remove and cool.
To make dressing, combine garlic through sea salt in a blender and process until smooth.
Just before serving, toss spinach with dressing and place in a large bowl. Top with minced crystallized ginger, roasted beets and toasted walnuts.
Relax. Eat Well.
