Root vegetable reign supreme in the autumn and the winter and none is more beautiful on the plate than a rainbow of wibeets. No matter how you slice them, beets are a great addition to your meal. The sweetness of the beets is offset by the umami of the goat cheese for a delightful bite over and over again. This recipe is perfect for an easy lunch or dinner or side dish on your fall table.

Servings: 2-4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Salad
6 beets (half red + half golden)
aluminum foil
½ cup crumbled goat cheese
½ cup chopped walnuts
¼ cup arugula microgreens
2 tablespoons fresh thyme, de-stemmed

Dressing
½ cup extra virgin olive oil (use code TRAILTOHEALTH for 10%)
3 tablespoons of honey
¼ cup Kasandrinos Fig Balsamic Vinegar
2 tablespoons shallot, minced
1 teaspoon sea salt
3 tablespoons fresh thyme, chopped

Directions

1. Preheat your oven to 425.

2. Wash and scrub your beets and remove any greens. No need to remove the skins.

3. Dry the beets off and wrap them into individual wraps up aluminum foil and set on a baking sheet.

4. Roast the beets for 40 minutes until fork tender.

5. While the beets are roasting, you can make your dressing. In a medium sized bowl or jar, combine all the ingredients and whisk together. Set aside until ready to use.

6. Remove them carefully from the foil wraps and remove the skins. They should come right off.

7. Cube the beets and place them in the fridge to cool while.

8. On a large serving dish, create a bed of microgreens. Place the chopped beets on top of the greens and top with crumbled goat cheese, walnuts, thyme and microgreens.

9. Pour dressing over the salad and serve with any grilled fish or meat.