- 3-4 beets
- ½ lime
- 2 tbsp chopped onion
- ¼ cup olive oil
- Fresh pepper
- Feta cheese
Beets are highly nutritious root vegetables – but, they’re really strange looking, right?
Beets are a really nice source of potassium (more than a banana!), iron, and zinc. They also provide a bit of calcium, B vitamins, folate, and magnesium. The bright magenta hue of beets is a give-away to the antioxidant power in these things. Containing 2 types of antioxidants (polyphenols and betalains), beets are proving to be a healthy tool to help our bodies combat the effects of free radical damage. Pretty impressive. Eat some – your skin and liver will thank you.
This dish is a nice way to transition into fall foods (root vegetables), but hang onto those last slivers of summer (the citrus kick from the lime and the crisp saltiness of the feta). Overall, it’s a light and well-balanced dish that can be paired with something a bit heartier.
First things first. Preheat your oven to 400 F. Cut the “tail” off of either end of the beet. Poke a few holes in the sides with a fork and wrap loosely in aluminum foil. Place these puppies in the oven and let them cook for about 25 minutes. Check on them by sticking them with a fork to check for firmness. When they’re finished, let cool.
For the dressing: Finely chop an onion until you have approx 2-3 Tbsp in a bowl. Add juice from half of a lime or a full lime if it’s not super juicy. Mix in ¼ cup of olive oil and mix well. Top with fresh cracked pepper. Set aside.
On a plate, assemble the dish by chopping the beets into smaller pieces and adding diced feta to the top. Drizzle the dressing on top and add an extra dash of fresh pepper.
Note: If you plan ahead, this recipe will only need 10 minutes of prep time. Roast the beets the night before you plan to make the salad and store in an air-tight container in the refrigerator.
Serve with brown rice or a salad.